Instructions

1. Heat the milk and butter until very warm. Stir until butter is melted and cool (if necessary) to about 120F.
2. Add the yeast to the mixer bowl.
3. Pour in all the flour followed by the honey and the salt.
4. Pour the milk/butter mixture over all.
5. Fit the mixer with the dough hook and bring the dough together on low speed.
6. Increase the speed to medium and knead for 8 minutes (you can also do this by hand. It will take about 10-15 minutes. When ready, the dough will be very supple and extensible.
7. Gather the dough into a nice round and put back in the mixer bowl. Brush on olive oil to thinly cover the exposed dough. Cover and let rise in a warm place until double in size, about two hours.
8. Press the gases out of the dough and scale 2 pieces of dough at 17 oz (this will yield 1 pound rounds after baking). (You can also scale 3 pieces of dough at 17 oz and still have enough left over to make a couple of small rolls).
9. Round each piece of dough and place on a well-seasoned stone or a parchment-lined baking sheet. Brush the exposed surfaces with oil. You can cut decorative slits in the dough if you'd like. Your choice.
10. Cover and let rise until almost doubled again, about an hour.
11. Bake at 375F for about 30-35 minutes, until deeply golden brown and the internal temperature of the bread reaches 200F.
12. Let cool on racks completely before slicing.