As they moved across the mountains of Idaho, Montana, Nevada and California, immigrant Basque sheepherders cooked in Dutch ovens covered by dirt in fire pits they dug in the ground, (unlike the cowboys who set the Dutch ovens on coals and placed more coals on top.)

OK, I will admit this sounds complicated – so may steps!  But, it is a really good bread and for a party you can carefully cut out the center.  Slice the center horizontally and make sandwiches with the layers. ( I like ham salad.)  Cut into party size and replace in bread shell.  Pretty impressive!  Try it, even if you have never made bread before.

Ingredients:

• 3 c very hot tap water
• 1/2 c butter (1/4 lb)
• 1/3 c sugar
• 2 1/2 tsp salt
• 2 pkg yeast (1 package = about 2 1/4 tsp)
• 9 – 9 1/2 c all-purpose flour
• salad oil

Directions:

1. In a large bowl, combine hot water, butter, sugar and salt.
2. Stir until the butter melts.
3. Let cool to about 110°.
4. Stir in yeast.
5. Cover with a cloth and set in a warm place until bubbly – about 15 minute.
6. Cover the bottom of a 10 inch (5 quart) dutch oven with a circle of foil.
7. Grease foil and the inside of the dutch oven and the underside of the lid with salad oil.
8. Place dough in pot and cover with lid.
9. Let rise in a warm place until dough pushes the lid up about 1/2 inch – about 1 hour, watch closely.
10. Preheat oven 350°.
11. Bake covered for 12 minutes.
12. Remove lid and bake for another 30 – 35 minutes or until loaf is golden brown and sounds hollow when tapped.
13. Remove from oven.
14. Turn l,oaf out onto a rack to cool.  You may need help. It will be heavy.
15. Peel off foil.

Serves:  Makes 1 BIG loaf!

Source:  Sunset Bread Book

Note: For a 12 inch dutch oven

• 4 c water
• 10 Tab butter
• 7 Tab sugar
• 1 Tab salt
• 3 pkg yeast
• 11 3/4 c flour

Increase cooking time to 45 minutes.