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. 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.