Basque Shepherd Bread, Ruth Purser

3 cups water
1/2 cup sugar
1 cube (1/2 cup) butter
2 1/2 tsp salt

Pour hot water over salt, sugar, and butter. Cool enough to add 2 tbsp yeast. When it reaches the bubble stage, add 7 1/2 cups flour. Knead, roll into a ball and grease the top. Let rise. Knead again and place in a 4 quard dutch oven or other heavy pan (greased well). Place a greased lid over and let rise until the lid raises. Bake 12 minutes, covered, in a 375` oven. Remove lid and bake 40 minutes longer uncovered. Take from oven and remove from pan. Makes one large or three individual loaves.