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Sheepherder Bread

1/4 cup warm water
2 Tbsp yeast
4 cups warm water
1 1/2 Tbsp salt
1/2 cup sugar
9 cups flour (up to 11 cups)

Combine the warm water and yeast. Stir and let sit for 15 minutes.
Add remaining warm water. Stir in salt, sugar, and enough flour to
form a workable dough.

Knead until smooth and elastic. Place in a greased bowl, cover with
a towel or plastic wrap, and let rise in a warm place until doubled
in bulk. Turn out onto a lightly floured board, punch down and
knead gently.

Form dough into a round loaf and place in a greased Dutch oven.
Cover with lid and and let rise until doubled. Preheat oven to
425 F.

Bake bread for 15 minutes; lower heat to 350F and bake 40-50 minutes
longer.

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