I don't have the Reinhart's book handy, but you can find the recipe at peter bakes! (different Peter). It's a pretty straightforward recipe (for weights remember that Reinhart does 4.5 ounces per cup of flour) except I kind of screwed up with the milk... adding the entire 1 cup, instead of starting at 3/4 and gradually moving up. I ended up with a dough that was too wet to handle and had to add a bunch more flour to get it to a reasonable consistency to be able to knead... and I think I ended up making it too dry. In retrospect I would add the 3/4 cup, then as I kneaded I would add in more, a bit at a time, and try to push the limits of what I could work with.
As it is, I don't think I got quite the open crumb (i.e. "nooks and crannies") that I would have with a more judicious approach. Still good though... and easy to make. While it takes several hours of rising time, I was still able to be finishing them up when Anna got home from an exercise class for a late breakfast. Worth making on a Saturday or Sunday morning where you can freeze the leftovers for the rest of the week,