# What You'll Need:
→ Dough
01 - 3 1/2 cups bread flour
02 - 2 tablespoons granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1 1/2 teaspoons fine sea salt
05 - 1 cup whole milk, warm (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
# How-To Steps:
01 - In a large mixing bowl, whisk together bread flour, sugar, yeast, and salt until fully combined.
02 - In a separate bowl, whisk warm milk, warm water, melted butter, and egg until blended.
03 - Pour wet mixture into dry ingredients and stir until a shaggy dough forms. Knead by hand or with a stand mixer and 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 place for 1 hour or until doubled in size.
05 - Lightly grease a rimmed sheet pan measuring approximately 13 by 9 inches. Evenly sprinkle cornmeal on the bottom of the pan.
06 - Transfer the risen dough to the prepared pan and gently press it into an even layer reaching 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 the dough for 18 to 22 minutes until golden brown and set in the center.
10 - Allow the sheet to cool for 10 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
11 - Once cooled, cut into 12 squares. Split each muffin horizontally with a fork or serrated knife, toast, and serve with desired toppings.
