# 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:
01 - Whisk together bread flour, sugar, active dry yeast, and salt in a large mixing bowl.
02 - In a separate bowl, whisk warm whole milk, warm water, melted butter, and egg until fully combined.
03 - Pour wet ingredients into dry ingredients and mix until a shaggy dough forms. Knead the dough by hand or using a stand mixer with a dough hook for 6 to 8 minutes until smooth and elastic.
04 - Cover the bowl and allow the dough to rise in a warm environment 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 the risen dough onto the prepared pan and gently spread it into an even layer reaching all corners. Sprinkle additional cornmeal over the top surface.
07 - Cover loosely with plastic wrap or a clean towel and let the dough rise for 30 to 40 minutes until it appears puffy.
08 - Set oven temperature to 375°F (190°C) to ensure an even baking environment.
09 - Bake the dough for 18 to 22 minutes until the surface is golden brown and the muffins are fully set.
10 - Allow the baked muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11 - Cut the cooled muffins into 12 squares. Split each horizontally using a fork or serrated knife before toasting and serving with desired toppings.
