Milk and Honey Bread

Ingredients

• 1 1/2 cups milk, scalded
• 1 1/2 tablespoons honey
• 1 pinch of saffron
• 2 1/2 teaspoons active dry yeast
• 13.5 oz bread flour
• 1 teaspoon salt
• 2 tablespoons olive oil

Directions

1. Pour the hot milk into the bowl of a stand mixer. Stir in the honey and saffron with a wooden spoon until the honey dissolves into the milk, then leave it until it reaches room temperature, about 10 minutes. Stir in the yeast and let the mixture rest until it looks foamy, about 10 minutes.
2. Add the bread flour and mix with the dough hook on low until the dough becomes smooth and stretchy, about 10 minutes. Add the salt and olive oil, then keep kneading until the oil disappears into the dough and the dough looks glossy, elastic, and smooth, another 1 to 2 minutes.
3. Shape the dough into a ball, drizzle it with some olive oil, and turn it so it is coated. Put it back in the bowl, cover the bowl with plastic wrap, and leave it until the dough has doubled, about 1 hour.
4. Scatter some cornmeal over a baking sheet. Once the dough has doubled, turn it out and gently shape it into a tight round ball, taking care not to knock out all the air. Set it on the prepared baking sheet with the seam underneath, cover it with plastic, and let it rise until doubled again, about 30 minutes. While it rises, move an oven rack to the center and heat the oven to 350 degrees.
5. After the dough has doubled, slash the top if you like, then bake it until the loaf is golden brown, about 40 minutes. Cool it completely before serving.