1. Warm milk (about 105–110°F / 40–43°C). 2. In a bowl mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy. 3. Add butter and salt. Mix in flour gradually until a soft slightly sticky dough forms. 4. Knead 8–10 minutes until smooth and elastic. The dough should remain soft, not stiff. 5. Place dough in a lightly oiled bowl. Cover and let rise 1–1.5 hours until doubled. 6. Roll dough to about 3/4 inch (2 cm) thick. Cut rounds with a 3–3.5 inch cutter. 7. Place on a tray dusted with cornmeal. Dust tops with cornmeal too. Let rise 30–40 minutes. 8. Heat a dry skillet or griddle on low-medium. Cook muffins 5–7 minutes per side until deep golden brown. They should cook slowly so the inside cooks without burning. Internal temperature: about 200°F / 93°C. 9. Let cool completely. Important: Split with a fork, not a knife. This creates the famous nooks and crannies. SERVING IDEAS: - Butter and honey - Jam or marmalade - Eggs Benedict - Breakfast sandwich with egg and cheese - Toasted with cream cheese TIPS: - Cook slowly — rushing burns the outside. - Dough should be soft and slightly sticky. - Fork-split instead of cutting. - A cast-iron skillet works best.

   1. Heat the water to 110 F or 45 C. 2. In a small bowl, combine warm water, sugar and yeast. Stir gently, cover with clean kitchen towel and let it sit for 10-15 minutes until the mixture become foamy. 3. In a large mixing bowl, combine flour and salt. Add the yeast mixture and 1 tablespoon of olive oil. Stir until the dough begins to come together. 4. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 5-6 minutes). 5. Place the dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it doubles in size. 6. Punch down the dough and transfer it to a floured surface. Shape the dough into a long loaf or divide it into two small loaves. 7. Place the shaped dough on a baking sheet lined with parchment paper. 8. Cover the shaped dough with a damp cloth and let it rise for 40 min. 9. Preheat oven to 400 F(200 C). 10. Optionally: brush the top of loaf with olive oil and sprinkle with sesame seeds. 11. Use a sharp knife to make 2-3 shallow slashes diagonally across the top of the loaf. 12. Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sound hollow when tapped on the bottom. 13. Allow the bread to cool before slicing.