1 cup whole milk
1 cup water
2 teaspoons salt
1/2 cup yellow cornmeal
1/3 cup mild-flavored (light) molasses
6 tablespoons (3/4 stick) unsalted butter

1/2 cup warm water (105°F to 115°F)
1 envelope dry yeast
5 1/2 cups (about) unbleached all purpose flour

2 teaspoons sesame or poppy seeds
rolls, ,

1 (1/4 oz) package active dry yeast (2 1/2 teaspoons)
1 tablespoon mild honey
1 3/4 cups warm (105-115°F) water
2 1/3 cups all-purpose flour plus additional for dusting
1 cup barley flour
1 cup semolina flour
1 tablespoon nigella seeds (also called black onion seeds)
1 teaspoon salt
1/4 cup olive oil
3 tablespoons cornmeal

Special equipment: a large pizza stone; a baking peel or rimless baking sheet
bread, ,

2 frenched racks of lamb (1 1/2 lb each)
1/2 cup olive oil
1 1/2 tablespoons coarsely chopped fresh rosemary
1 large garlic clove, smashed

For berbere paste
1 tablespoon berbere
2 teaspoons Dijon mustard
2 teaspoons beaten egg yolk
1/4 cup fine bread crumbs made from day-old firm sandwich bread
1 to 2 tablespoons dry red wine

For sauce
2 tablespoons berbere
1/2 cup chicken stock or broth
1 tablespoon dry red wine
2 tablespoons cold unsalted butter, cut into pieces
crusted, rack, lamb