Ingredients
- 3 cups very hot tap water
- 1/2 cup margarine
- 1/2 cup sugar
- 2 1/2 tsp salt
- 2 pkg active dry yeast
- 8 1/2 cups flour (approx)
Preparation
Step 1
In bowl, combine water, margarine, sugar and salt. Stir until margarine melts. Let cool to warm and stir in yeast. Cover and set in warm place until bubby (about 15 minutes). Add 5 cups flour and beat with heavy duty mixer or a wooden spoon. With a spoon, stir in enough remaining flour to form a stiff dough. Turn dough onto floured surface and knead until smooth, about 10 minutes, adding flour as needed to prevent sticking. Turn dough over in a greased bowl. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down and knead on floured surface to form a smooth ball. Cut a circle of foil to cover the bottom of a dutch oven (cast iron). Grease the inside of the dutch oven and the underside of the lid with salad oil. Put dough in pan and cover with lid. Let rise until dough just pushes up lid, about 1 hour. Bake covered in a 375 degrees for 12 minutes. Remove lid and bake another 30 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from oven and cool on wire rach after removing from pan.