This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (recipe was across two columns so I snipped them together for the scan).
SHEEPHERDER’S BREAD
3 1/2 cups warm water
3 tbsp. sugar
3 packages dry yeast
8 cups flour, about
1 tbsp. salt
Combine one-half cup warm water, sugar and yeast in small bowl. Stir and let stand in warm place until bubbly, 10 to 15 minutes. Mix flour and salt, then add yeast mixture and remaining three cups warm water.
Mix thoroughly, then knead until smooth, satiny and elastic, about 10 minutes. (Knead in enough flour to make a stiff dough.) Place in greased bowl, turning to coat top. Cover and let rise in warm place until dough has doubled in bulk.
Thoroughly grease inside of Dutch oven (10 inches in diameter and 3 inches deep) and inside of oven lid. Punch dough down, shape into a round and place in greased Dutch oven. Cover with lid and let dough rise until it just begins to lift lid, 20 to 25 minutes.
Bake at 350 degrees one hour five minutes. (Check several times during baking to see whether lid has tilted off bread. Replace lid squarely on top of bread if it has tilted.) Remove lid and bake 10 minutes longer to allow top to brown. Makes one huge loaf.