In a big bowl, combine the warm water with the butter, sugar and yeast.

In a smaller bowl mix the flour and salt together.

Pour the flour mix (½ cup at a time) into the water and mix gently but thoroughly with a wooden spoon or spatula (you can use a whisk for the first 3-4 additions)

Cover the bowl with plastic wrap or a damp towel and let it sit on in a warm place for at least 2 hours and up to 12 hours.

45 minutes prior to baking start 32 coals for your Dutch oven.

Dust a Dutch oven liner or parchment paper with flour and or corn meal, and pour the risen dough out of the bowl and onto the center of the liner, helping it out of the bowl with a wooden spoon or spatula.

Form up the dough into a round shape, but don’t knead it. Handle it as little as possible. Let rest for another 30 minutes or until the Dutch Oven is ready.

Preheat the Dutch Oven with the ready coals, 24 on top and 8 below around the edge.

When the dough is ready use a knife to cut 3 slits, 1” deep, into the top of the loaf.

Remove the lid and using the liner, gently ease the dough ball into the Dutch oven.

Replace the lid with coals on the Dutch oven and bake for 30 minutes, rotating the oven and lid every 10-15 minutes.

At 30 minutes, check the interior temperature. The bread is done when the center reaches about 200 degrees. Since coals are not precise it is difficult to predict how long it will take – simply keep baking it until done, adding coals from the campfire if needed.

Remove the bread and let it cool completely before slicing into it and serving.