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Ingredients
- 4 loosely packed cups bread flour
- 1 (8.75-gram) packet active dry yeast
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 1/4 cups whole milk
- 2 tablespoons olive oil or melted butter, plus more for greasing pan
- 2 tablespoons cornmeal
Details
Servings 10
Adapted from online.wsj.com
Preparation
Step 1
In a large bowl, stir together flour, yeast, salt and sugar.
In a small saucepan, heat milk until warm. Stir in oil or butter.
While stirring, slowly pour warm milk into flour mixture until just incorporated. Using your hands, work dough until ingredients are well combined and just starting to form a ball. (Dough will be slightly sticky.) Cover bowl with a towel, set in a warm place and let dough rest until it has risen by half, 45-60 minutes.
Turn dough out onto a lightly floured surface. Divide into 10 equal-size pieces. Flour your hands, then roll each portion gently between your palms to form a rough ball. Transfer balls to a parchment-paper-lined baking sheet. Press down with your palm to flatten each dough ball into a ½- to ¾-inch-thick round. Sprinkle both sides of dough lightly with cornmeal. Cover sheet, set in a warm place and let rest until risen again by half, 1 hour.
Preheat oven to 400 degrees. Lightly grease a cast-iron skillet or griddle and set over low heat. When hot, place 3 muffins on griddle and cook until both sides are golden brown, about 8 minutes per side. Repeat with remaining muffins. When all muffins have been cooked, return to baking sheet and place in oven for 5 minutes. Eat within 2 days or freeze. Muffins will keep about a month in the freezer.
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