# What You Need:
→ Dough
01 - 3 1/2 cups bread flour (440 g)
02 - 2 tbsp granulated sugar (25 g)
03 - 2 1/4 tsp active dry yeast (1 packet, 7 g)
04 - 1 1/2 tsp fine sea salt
05 - 1 cup whole milk, warm (240 ml, about 110°F/43°C)
06 - 1/2 cup warm water (120 ml)
07 - 3 tbsp unsalted butter, melted (42 g)
08 - 1 large egg, room temperature
→ For Dusting
09 - 1/4 cup cornmeal (30 g)
# How to Make It:
01 - In a large mixing bowl, whisk together bread flour, sugar, yeast, and salt.
02 - In a separate bowl, combine warm milk, warm water, melted butter, and egg. Whisk until fully blended.
03 - Pour wet ingredients into the dry mixture and stir until a shaggy dough forms. Knead by hand or with a stand mixer fitted with a dough hook for 6 to 8 minutes until the dough is smooth and elastic.
04 - Cover the bowl and allow the dough to rise in a warm area for 1 hour or until doubled in size.
05 - Lightly grease a rimmed sheet pan (approximately 13x9 inches). Evenly sprinkle cornmeal over the pan’s bottom surface.
06 - Transfer the risen dough to the pan and gently press it into an even layer extending to all corners. Sprinkle additional cornmeal over the top.
07 - Cover loosely with plastic wrap or a clean towel and let the dough rise for 30 to 40 minutes until puffy.
08 - Preheat the oven to 375°F (190°C).
09 - Bake for 18 to 22 minutes until the muffins turn golden brown and the dough is fully set.
10 - Allow the muffins to cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.
11 - Cut the batch into 12 squares. Split each square horizontally using a fork or serrated knife. Toast and serve with preferred toppings.
