Bread-Bakers v102.n034.14

I have the original recipe, torn from an issue of Sunset Magazine, which 
has been moved from file to file for years.  I didn't think it would work, 
so I never tried it.  But I kept that recipe.  Now, after all these years 
it turns up here on bbd.  I read all of this with great interest and 
decided to give it a try for the family dinner on Sunday.  My ancient 
Kitchen Aid managed all 9 1/2 cups of flour and I baked it in my late 
mother's cast iron dutch oven.  It was her mother's as well, so it's been 
around.  The dough actually did lift the 5 lb. lid.  And I baked it in my 
Hearthkit lined oven.  Took a little longer than the recipe said, and the 
lid stuck to the dough a bit.  I think next time I will put a small circle 
of greased parchment between the dough and the lid.  The whole process 
created a kitchen full of observers who didn't think it would work.  But, 
the loaf was immense, with a golden crust and simply delicous.  Everyone 
took some home and my daughters both ordered cast iron dutch ovens on 
Monday.  My leftovers made an exceptional bread pudding.  The texture of 
the loaf is similar to pain de mie.  I'm thinking I might like to vary the 
flavor a bit - some white whole wheat or maybe some rye blend substituted 
for part of the all purpose flour.  Or maybe try a 9 1/2 C. recipe of 
sourdough.  Any suggestions or comments would be appreciated.

Pat Robb