-1.    Mix flour and salt in the bowl of the stand mixer.

2.    Pour milk and honey into a saucepan and heat it to 35-40 degrees Celsius (95-104 degrees Fahrenheit).

3.    Add the egg and whisk it into the milk.

4.    Check that the temperature is between 30-37 degrees Celsius (86-99 degrees Fahrenheit), add the yeast and stir it into the milk.

5.    Turn on the stand mixer at low speed with the dough hook attached, and gradually pour in the milk mixture.

6.    Once the milk mixture is blended into the flour and it resembles a dough, increase the speed to medium-high and knead until the dough releases from the sides and bottom of the bowl.

7.    Cover the bowl with plastic wrap and let the dough rise until it doubles in size.

8.    Divide the dough into 16 equal pieces, about 80 g each if you want to weigh them.

9.    Roll them into balls, press them slightly on top, and coat them in coarse polenta meal.

10.  Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit).

11.  Bake the breads on a medium-hot cast iron skillet for 3-4 minutes on each side.

12.  Finish baking them in the middle of the oven for 10-12 minutes.

13.  Remove them and let them cool on a rack, then use them for example for eggs benedict or florentine or as sandwich bread for lunch.