Sheepherders' Bread

In a large bowl or Bosch combine hot water, oil, sugar, and salt. Mix. Add yeast, cover, and set in a warm place for about 15 minutes. If using a Bosch, switch to dough hook and beat in flour to make a stiff dough, but not too stiff that you dry it out. Knead until smooth (10-20 minutes). Cover, and allow to rise until doubled (about 1 1/2 hours). Punch dough down and knead to form a smooth ball. Spray inside of dutch oven and lid with oil or cooking spray. Place dough in the dutch oven and cover with lid. Let rise in a warm place until dough pushes the lid up about 1/2 inch (about 45 minutes--it's amazing the dough is that strong). Preheat oven to 375 and bake with lid on for 12 minutes. Remove lid and bake for another 30-35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from oven and place on cooling rack. Makes one large loaf (10-12 inch dutch oven).