# 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, warmed to 110°F
06 - 1/2 cup warm water
07 - 3 tbsp unsalted butter, melted
08 - 1 large egg at room temperature
→ Dusting
09 - 1/4 cup cornmeal
# How to Make It:
01 - Whisk together bread flour, granulated sugar, active dry yeast, and fine sea salt in a large mixing bowl.
02 - In a separate bowl, whisk warm whole milk, warm water, melted unsalted butter, and room temperature egg until homogenous.
03 - Pour wet mixture into dry ingredients and mix until a shaggy dough forms. Knead by hand or with a stand mixer dough hook for 6 to 8 minutes until smooth and elastic.
04 - Cover bowl and allow dough to rise in a warm location for 1 hour, or until it doubles in volume.
05 - Lightly grease a rimmed sheet pan (approximately 13x9 inches). Evenly scatter cornmeal over the bottom surface.
06 - Transfer risen dough to prepared pan and gently press into an even layer covering all corners. Sprinkle additional cornmeal evenly on top.
07 - Cover loosely with plastic wrap or a clean towel and let the dough rise for 30 to 40 minutes until puffed.
08 - Set oven temperature to 375°F (190°C) in preparation for baking.
09 - Bake dough for 18 to 22 minutes until surface is golden brown and the bread is set.
10 - Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
11 - Cut the baked dough into 12 squares. Split each square horizontally using a fork or serrated knife, toast as desired, and serve with preferred toppings.
