The butter should be soft. 1. Combine warm milk and yeast. Cover and place in a warm spot for 10–15 minutes to activate the yeast. 2. Sift the flour into a large bowl, add the salt, and mix. 3. Add the milk‑yeast mixture and 1 egg, then knead into an elastic dough. 4. Add the 70 g of softened butter in small pieces. Knead until all the butter is absorbed and the dough becomes smooth, elastic, and not sticky. 5. Lightly oil a bowl. Shape the dough into a ball, place it into the greased bowl, and cover with plastic wrap. 6. Let rise in a warm place for 1 hour, until doubled in size. 7. Divide the dough into 6 equal pieces and roll each into a ball. The dough is very elastic and usually doesn’t require flouring the surface. If it sticks, lightly oil your work surface. 8. Place the dough balls onto a baking sheet lined with parchment. 9. Cover with a towel and let rise in a warm place for 20–30 minutes. 10. Preheat the oven to 370°F (about 187.8°C.). 11. Beat 1 egg with 1 tablespoon of water and brush the tops of the buns. 12. Bake for 15 minutes, until golden. 13. Brush the hot buns with softened butter (this keeps them soft longer). 14. Cover with a towel and let cool for 15–20 minutes. SANDWICH IDEAS: - Chicken Salad Sandwich: shredded chicken, mayo, celery, herbs, and a squeeze of lemon. - Egg Salad with Herbs: creamy eggs, dill, chives, and a touch of mustard. - Turkey, Avocado & Cucumber: thin turkey slices, mashed avocado, crisp cucumbers, and greens. - Caprese Sandwich: fresh mozzarella, tomatoes, basil, and balsamic glaze. - Hummus & Veggie: hummus, roasted peppers, cucumbers, spinach. - Mini Sliders: beef or turkey patties with cheese and caramelized onions. - Pulled Chicken or Pulled Pork: slow‑cooked meat with a tangy sauce. - Grilled Mushroom & Swiss: sautéed mushrooms, Swiss cheese, and garlic butter. - Egg, Cheese & Bacon: soft scrambled eggs or a fried egg with crispy bacon. - Avocado & Poached Egg: creamy avocado, soft egg, and chili flakes. - Sausage, Egg & Cheddar. - Smoked Salmon & Cream Cheese: dill, capers, and thin red onion. - Chicken Pesto Sandwich: grilled chicken, pesto, mozzarella, and tomatoes. - Roast Beef & Horseradish: thin beef slices, arugula, and creamy horseradish sauce.

   1. In a large mixing bowl, lukewarm water, sugar, salt, and instant yeast. Add 1/3 of flour and mix with a fork. Cover with clean kitchen towel or plastic wrap, and let rise in a warm, draft-free place for about a 20 minutes. 2. Add remaining flour and mix the ingredients together until a shaggi dough forms. Once the dough comes together, transfer it to a clean, lightly floured surface. Knead the dough for about 10-15 minutes until it becomes smooth, elastic, and slightly sticky (about 7 - 10 minutes). 3. Place the kneaded dough into a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 30 minutes. 4. In a bowl, stretch and fold the dough on four sides. Cover and let it rise for 30 minutes. Repeate 3 more times. 5. Divide the dough into two equal portions and shape each portion into a rectangular loaf, about 8-10 inches long. 6. Place the shaped loaves onto a parchment-lined baking sheet, leaving enough space between them for spreading. 7. Cover the loaves loosely with a clean kitchen towel and let them rise again for about 30-45 minutes, or until puffy and slightly risen. 8. Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven to preheat as well. 9. Just before baking, lightly drizzle the risen loaves with olive oil and sprinkle them with a little bit of flour. 10. Transfer the baking sheet with the loaves into the preheated oven (or carefully slide the loaves onto the preheated baking stone if using one). 11. Bake the ciabatta loaves for about 20 minutes, or until they are lightly golden brown and sound hollow when tapped on the bottom. 12. Once baked, remove the ciabatta from the oven and let them cool on a wire rack before slicing and serving.