First, add olive oil to bread maker liner.

Next place in the water, and milk.

If you are adding in optional Italian Spices add now.

Then put in the brown sugar.

Now add in the salt. (garlic and regular)

Flour.

Then make a well in the middle of the flour and add the yeast.

Close lid on the bread machine.

Program for DOUGH setting (1 1/2 hours)

While the dough is making in bread machine prepare a pan.

Dress pan with parchment paper or Silpat.

Dust the paper or Silpat with cornmeal (this crisps the bottom of the bread when baking)

Cut an additional sheet of parchment paper to cover the dough (or you can use a bread cloth)

When dough in bread machine has 1/2 hour left preheat the oven.

Preheat oven to 150° F and turn off once the temperature is reached.

Keep the oven door closed.

Once the bread machine cycle for the dough is complete, open bread machine lid and remove the liner.

Sprinkle a light (and that is LIGHT) dusting of flour on your work surface (cutting board, counter, etc) and a little on your fingers. Too much flour will dry your bread out on the interior, YUCK!)

Portion the dough into 6 equal pieces (as equal as can be this is not an exact measuring process, just eyeball it, that is what I do!)

Once cut, fashion into a rectangle-like form, tucking the bread dough from the bottom, a few times, but don't overwork the dough.

Place each mini loaf onto the cornmeal-dusted tray.

Follow by cutting 2-3 slits in each, diagonally.

Cover with parchment and place in oven or atop oven.

Allow bread to double in size for about one hour.

During the rising cycle, preheat oven to 400° F with 20 minutes left to rise.

Bake for 20 minutes or until golden brown.

The bottoms will crisp nicely.