Sheepherder Bread

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.