Sheep Herder's Bread

The Record’s “Recipe of the Week”:
Sheep Herder’s Bread by Carol Ross

3 cups hot tap water
1/2 cup salad oil
1/2 cup sugar
2-1/2 tsp. salt
2 pkgs. yeast
9 to 10 cups bread flour
Salad oil to grease bread dough when finished

In a large bowl, combine water, 1/2 cup salad oil, sugar, and salt. Add yeast and 5 cups of bread flour, stirring well. Stir in more flour, 1 cup at a time, until you have a good stiff dough. Knead 10 minutes. Rub with salad oil so it won’t stick. Cover with a clean towel and set in a warm place to rise.

Cover bottom of cast iron dutch oven with aluminum foil. Grease the foil and sides of the pan and lid. Punch dough down and put in dutch oven and let rise. When it raises the lid, put in a 375° oven with the lid on for 12 minutes, then take the lid off and bake for another 35 minutes. Remove the pan to a wire rack. Butter the top.