| 1 |
In a bowl, combine the hot water, butter, sugar, and salt. Stir until the butter melts; let cool to warm (110 to 115). Stir in the yeast, cover, and set in a warm place until bubbly, about 15 minutes. |
| 2 |
Add 5 cups of the flour and beat with a heavy-duty mixer or wooden spoon to form a thick batter. With a spoon, stir in enough of the remaining flour (about 3-1/2 cups) to form a stiff dough. Turn the dough out onto a floured board and knead until smooth, about 10 minutes, adding flour as needed to prevent sticking. Turn the dough into a greased bowl, cover, and let rise in a warm place until doubled in size, about 1-1/2 hours. |
| 3 |
Punch down the dough and knead on a floured board to form a smooth ball. Cut a circle of foil to cover the bottom of the Dutch oven. Grease well the inside of the Dutch oven and the underside of the lid with salad oil. |
| 4 |
Place the dough in the pot and cover with the lid. Let rise in a warm place until the dough pushes up the lid by about 1/2 inch, about 1 hour (watch closely). |
| 5 |
Bake, covered with the lid, in a 375 F. oven for 12 minutes. Remove the lid and bake for another 30 to 35 minutes, or until the loaf is golden brown and sounds hollow when tapped. Remove from the oven and turn the loaf out (you'll need a helper) onto a rack to cool. |
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