# What You Need:
→ Dough
01 - 3 1/2 cups bread flour
02 - 2 tablespoons granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet, 7 g)
04 - 1 1/2 teaspoons fine sea salt
05 - 1 cup whole milk, warmed to approximately 110°F
06 - 1/2 cup warm water
07 - 3 tablespoons unsalted butter, melted
08 - 1 large egg at room temperature
→ For Dusting
09 - 1/4 cup cornmeal
# Steps:
01 - In a large mixing bowl, whisk together bread flour, granulated sugar, active dry yeast, and fine sea salt until evenly distributed.
02 - In a separate bowl, whisk warm whole milk, warm water, melted unsalted butter, and the room temperature egg until thoroughly combined.
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 dough bowl and allow it to rise in a warm location for 1 hour or until the dough has doubled in size.
05 - Lightly grease a rimmed sheet pan measuring approximately 13 by 9 inches. Evenly sprinkle cornmeal over the bottom surface to prevent sticking.
06 - Transfer the risen dough to the prepared pan, gently pressing it into an even layer covering all corners. Sprinkle additional cornmeal over the top. Cover loosely with plastic wrap or a clean towel and allow to rise for 30 to 40 minutes until puffed.
07 - Preheat the oven to 375°F (190°C) to ensure it reaches proper baking temperature before the muffins go in.
08 - Bake the dough in the preheated oven for 18 to 22 minutes, or until golden brown and fully set to the touch.
09 - Allow the baked sheet to cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool completely to room temperature.
10 - Once cooled, cut into 12 equal squares. Split each piece horizontally with a fork or serrated knife to reveal the traditional nooks and crannies. Toast and serve with butter or preferred toppings.
