Serves: 30
Total Calories: 183

3 cups very hot water
1/2 cup sugar
2 packages dry yeast (4 1/2 teaspoons)
1/2 cup butter
2 1/2 teaspoons salt
1/4 cup oil
9 1/2 cups flour

In a small pan, combine hot water, butter, sugar, and salt. Stir until the butter melts, let cool to 110°. Transfer to a large mixing bowl. Stir in yeast and cover. Set in a warm place until spores begin to bubble, about 15 minutes. Add 5 cups. Flour and beat with a large spoon by hand to form a thick batter. Work in with your hands, enough flour to form a stiff dough. Turn out onto a floured board and knead until smooth. Add flour as needed to prevent sticking. Put the dough in a greased bowl and cover. Let rise until doubled in size, about 1 ½ hours. Punch down and knead again on a floured board to form a smooth ball. Dough may be divided into three pieces, otherwise it takes a 20” Dutch oven to bake it. Grease the inside of a 12” Dutch oven and lid. Place each third of the dough into a Dutch oven and let rise until doubled, about 1 hour. Cut a cross in the top, and baste with 1 beaten egg and 1 Tbs. water and bake covered at 350° to 375° for 30 minutes (8 briquettes under and 15 to 16 on top), the loaf will sound hollow when done. Remove the Dutch oven from the heat and let cool, turn onto a cooling rack.

In a 20” oven place the whole batch of dough without separating. Let rest and rise until doubled then bake at 300° to 325° for 45 to 60 minutes.

Chef Al’s Note: When I place my dough in the Dutch oven to rise, I place the dough in a large spring form pan in the Dutch oven. When proofing the dough in the Dutch oven, place 3 briquettes under and 3 briquettes on top of the Dutch oven.

IMPORTANT!!! NEVER take the top off the Dutch oven when proofing.

Nutritional Facts:

Serves: 30
Total Calories: 183
Calories from Fat: 45

More Recipes from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook:
Dave's Jiffy Corn Light Bread
High Rise Sourdough Bread
Sheephearders Basque Style Bread