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Full-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount of whole milk used here (~2 tbsp per serving) is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 0.5 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
Butter is limited on an anti-inflammatory diet because it is high in saturated fat, but the small amount (~1/8 tbsp per serving) here is likely fine. If you prefer to always avoid butter, please tap it and change its rating to Red.
Refined grains are limited on an anti-inflammatory diet because they are low in fiber and can spike blood sugar, but the small amount (~1/3 tbsp per serving) of fine cornmeal here is likely fine. If you prefer to always avoid fine cornmeal, please tap it and change its rating to Red.
Warm the milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) — it should feel warm but not hot on your wrist. Remove from heat, sprinkle in the yeast and sugar, stir briefly, and let stand for 5–10 minutes until foamy.
Whisk the flour, salt, and baking soda together in a large mixing bowl. Pour in the yeast mixture and the melted butter, then stir with a wooden spoon or rubber spatula until a shaggy, slightly sticky dough forms — it will be softer than bread dough and will not fully pull away from the bowl.
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