Instructions: In a large mixing bowl stir together the 1 cup warm water and yeast. Let stand about 3 minutes or till mixture looks creamy. Stir in the 2 cups flour, 1/4 cup at a time, the milk, and sugar. Cover and set in a warm place for 4 to 24 hours or in the refrigerator for up to 4 days. With a freestanding electric mixer on low speed or by hand with a spoon, beat the 13/4 cups warm water, the 1/3 cup olive oil, rosemary, garlic, and salt into the yeast mixture. Beat in as much of the remaining flour as you can, 1 cup at a time. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Rub the surface of the dough with a little flour and shape into a ball. Place in a greased bowl, turning once to grease surface. Cover with a towel and let rise in a warm place till double (2 to 3 hours). Punch the dough down. Turn out onto a lightly floured surface. Divide in half. Shape into round loaves, -pulling the top surfaces tight and pinching any seams together under the loaves.

Place on a large greased baking sheet sprinkled with corn- meal (or, on parchment paper, if using a bread stone). Cover and let rise till nearly double (about 1 hour). Preheat oven to 400 and adjust 2 oven racks so that one is in the lowest position and the other is in the middle of the oven. If using a bread stone, place it on the middle rack and preheat stone for 30 minutes. Rub loaves lightly with flour. With a sharp knife or clean razor blade, cut a crisscross design atop each loaf, about 1/4 inch deep.

Brush rosemary sprigs with additional olive oil, if desired, and place on top of loaves. For a crisper crust, place a broiler pan on the bottom oven rack while the oven preheats. When pan is hot, carefully pour about 1 cup hot tap water into the pan in the oven. Be careful of the hot steam. Leave bread on baking sheet or carefully transfer with parchment paper directly to the preheated bread stone; place in the oven on the middle rack. (If you dont have room to bake both loaves at once, place loaf, covered, in the refrigerator, removing 15 minutes before baking time.

Repeat heating broiler pan and adding water for second loaf.) Bake for 40 to 50 minutes or till loaves are deep golden brown and crusty. The water in the pan will evaporate after about 10 minutes of baking time; remove the dry pan to avoid warping. Transfer loaves to wire racks; cool.

Makes 2 loaves (16 slices a loaf).

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