Title: Sheepherders bread (basque)
 Categories: Breads
      Yield: 20 Servings
 
      3 c  Hot tap water
    1/2 c  Butter
    1/3 c  Sugar
  2 1/2 ts Salt
      2 pk Yeast
      9 c  Flour (to 9 1/2 cups)
           Salad oil
 
   In a large bowl, combine hot water, butter, sugar and salt. Stir to
  melt butter. Let cool to 110 deg f. Stir in yeast, cover, and set in
  warm place until bubbly (about 15 minutes).
   Beat in about 5 cups flour to make thick batter. Stir in enough
  flour to make a stiff dough (about 3 1/2 cups). Turn dough out onto a
  floured board and knead for 10 to 20 minutes, adding flour as needed
  to prevent sticking. Place dough in a greased bowl and cover. Place
  in a warm area and let rise until doubled in size.
   Punch dough down and knead briefly on floured board to release air.
  Shape into a smooth ball. With a circle of aluminum foil lining the
  bottom of a 5 quart dutch oven, greased sides, foil on bottom and lid
  with salad oil.
   Place dough in dutch oven and cover. Let rise in warm place until lid
  rises up about 1/2 inch (about one hour).
   Bake, with lid on, at 375 deg f for 12 minutes. Remove lid and bake
  another 30 minutes or until loaf is golden brown. Remove from oven
  and turn out onto wire rack. Peel foil from bottom and set loaf
  upright. Makes 1 very large loaf. Happy eating. Each serving = 213
  cal, 5.6 g pro, 41 g carbs, 2.7 g fat, 0 mg chol, 308 mg sodium, 1.45
  g dietary fiber. Percent of calories from fat = 11.4%