Directions

1. Pour the milk into one container and microwave it for 30 seconds, or warm it in a pan over medium heat. Make sure the milk is lukewarm ~ 110*F. Now add the sugar and dry yeast into the milk and give it a gentle stir with a wooden spoon. Cover the mix and leave it on the kitchen counter for 5 to 10 minutes. This process is called proofing and it is used to see if the yeast is active or not. If tiny bubbles appear or the mixture becomes foamy on the surface you are good to go.
2. Put the flour and salt into a mixing bowl and stir them together. Make a well in the center and add in the yeast mix. Now mix them together and start kneading. Half way through kneading, add in melted butter. The dough must be kneaded and stretched many times, which encourages the development of flour gluten. And this makes the dough smooth and elastic. The dough will be slippery and messy at this point but just keep kneading and it will eventually form a soft and pliable dough that is easy to handle. Place the kneaded dough in a large bowl which has been oiled on all sides and has plenty of room. Cover it with a plastic wrap or a damp towel. Let it rise for at least an hour and a half in a warm place. You can also keep the dough in the fridge overnight, it will give the gluten extra time to develop and will yield better flavor.
3. Once the dough is double in size, turn it out and punch it down, At this point you can add your flavoring. Divide your dough and shape it accordingly. You can shape it into a Cob, Flat focaccia, Crescent, a braid, even Knots or twisted.