Recipe ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 3 cups hot water
- 2 packages dry yeast
- 7 to 7 1/2 cups unbleached flour
Recipe method
- In a very large bowl combine butter, sugar, salt and hot water. Stir only until butter is melted. Set aside so ingredients can cool until they are warm.
- Stir in yeast. Cover and set aside in a warm place until it bubbles, about 10 minutes.
- Add 5 cups flour and beat vigorously with a large wooden spoon until batter is smooth. Add more flour to form a stiff dough. Knead, with long strokes, for about 10 minutes on a floured board.
- Add only enough flour to prevent sticking. Place dough in a large greased bowl. Cover with a damp dish towel and let rise in a warm place until doubled, about 1 1/2 hours.
- Punch down and knead about 10 minutes. Form a smooth ball. Using a solid shortening, generously grease sides and inside lid of a cast iron Dutch oven.
- Cut a round of foil and place in the bottom of Dutch oven. Dust it lightly with flour. Place dough in Dutch oven and cover. Let rise in a warm place until dough pushes up lid.
- Preheat oven to 375 degrees F. Place Dutch oven in middle of oven. Bake 12 minutes.
- Carefully loosen any raw edges with knife, then lift off lid. The lid circled print should be on top of the loaf.
- Bake bread, uncovered, for 45 to 50 minutes more or until golden. Cover loosely with foil the last 20 minutes to prevent overbrowning.
- Remove from oven. Loosen loaf from Dutch oven with a flat table knife and place on a wire rack to cool.
Other yeast bread recipes:
Basque sheepherder bread recipe
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