Soft, golden muffins baked in a sheet pan, ideal for a warm, toasted brunch experience.
# What You'll Need:
→ Dough
01 - 3 1/2 cups bread flour
02 - 2 tablespoons granulated sugar
03 - 2 1/4 teaspoons (1 packet) active dry yeast
04 - 1 1/2 teaspoons fine sea salt
05 - 1 cup whole milk, warmed to approximately 110°F
06 - 1/2 cup warm water
07 - 3 tablespoons unsalted butter, melted
08 - 1 large egg, at room temperature
→ Dusting
09 - 1/4 cup cornmeal
# Directions:
01 - In a large mixing bowl, whisk together bread flour, granulated sugar, active dry yeast, and fine sea salt until evenly mixed.
02 - In a separate bowl, whisk warm whole milk, warm water, melted unsalted butter, and room temperature egg until fully combined.
03 - Pour wet mixture into dry ingredients and stir until a shaggy dough forms. Knead by hand or with a stand mixer fitted with a 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 environment for 1 hour, or until it doubles in size.
05 - Lightly grease a rimmed sheet pan measuring approximately 13 by 9 inches. Evenly sprinkle cornmeal over the pan’s base to prevent sticking.
06 - Transfer the risen dough to the prepared sheet pan and gently press it into an even layer, spreading to the corners. Sprinkle additional cornmeal on the surface.
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 the top is golden brown and the muffins are fully set.
10 - Cool the baked muffins in the pan for 10 minutes before transferring to a wire rack to cool completely.
11 - Once cooled, cut into 12 squares. Split each square horizontally using a fork or serrated knife. Toast and serve with preferred toppings.
