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