Ingredients:

  • 1 cup (240ml) whole milk
  • 0. 5 cup (120ml) warm water (110°F)
  • 1 tbsp (12g) granulated sugar
  • 2. 25 tsp (7g) active dry yeast
  • 3. 5 cups (450g) all purpose flour
  • 1 tsp (6g) fine sea salt
  • 2 tbsp (28g) butter
  • 1 large egg
  • 0. 5 cup (75g) yellow cornmeal
  • 1 tbsp (14g) neutral oil

Instructions:

  1. Scald the milk. Heat the 1 cup (240ml) whole milk until small bubbles form, then stir in 1 tbsp (12g) granulated sugar and 2 tbsp (28g) butter.
  2. Bloom the yeast. Combine 0.5 cup (120ml) warm water (110°F) with the 2.25 tsp (7g) active dry yeast. Wait 5 minutes until a frothy, tan foam appears.
  3. Mix the liquids. Whisk the cooled milk mixture with the yeast water and the 1 large egg in a large bowl.
  4. Incorporate dry ingredients. Add 3.5 cups (450g) all purpose flour and 1 tsp (6g) fine sea salt.
  5. Knead lightly. Turn the dough onto a floured surface and knead for 5 minutes until the surface is tacky but smooth.
  6. Primary proof. Place in a greased bowl, cover with a damp cloth, and let rise for 1 hour 30 mins until doubled in size and airy.
  7. Shape the rounds. Punch down the dough and divide into 12 equal pieces. Roll into balls and flatten into 3 inch discs.
  8. Secondary proof. Coat both sides of the discs in 0.5 cup (75g) yellow cornmeal. Let rest on a parchment lined sheet for 30 minutes until puffy and light to the touch.
  9. Prepare the heat. Lightly coat your skillet with 1 tbsp (14g) neutral oil and heat over medium low.
  10. Griddle the muffins. Cook 7 minutes per side until the crust is deep mahogany and sounds hollow when tapped.