Instructions
- Activate the yeast: In a large bowl, combine the warm milk, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy. This ensures the yeast is active and ready to leaven the dough.
- Form the dough: Gradually mix in the flour and salt. Add olive oil or melted butter and knead the mixture by hand or with a dough hook for 8–10 minutes, until the dough is smooth and elastic. It should be soft but not sticky—adjust with a little extra flour if needed.
- First rise: Cover the dough with a clean towel or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size. The dough should spring back slowly when pressed.
- Prepare garlic butter: In a small bowl, mix the softened butter with minced garlic, parsley, and a pinch of salt. This mixture should be easily spreadable and aromatic. Set aside at room temperature while the dough rises.
- Shape the bread: Once risen, punch down the dough to release air bubbles. Divide the dough into equal portions and shape into round rolls or press into a greased or parchment-lined baking tray for a flatter, rustic bread. Spread the garlic butter generously over the top using a spoon or pastry brush.
Second rise:
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