2 1/4 C bread flour
1 packet (2 1/4 tsp) active dry yeast
1/2 C warm water
3/4 C warm milk
1 Tbsp butter, softened
2 tsp sugar, plus 1 pinch
1 tsp salt
In a small bowl, stir yeast, and 1 pinch sugar, into warm water. Let rest 5-10 minutes, or
until frothy and bubbly. If there is no reaction, discard and start again.
In a mixer or food processor, sift, or pulse, flour, salt, and 2 tsp sugar. Add butter.
Mixture will be lumpy. Gradually pour in yeast/water and warm milk. Mix until dough begins
Note: if dough is too wet, add a little flour. If it‘s too dry, add 1-3 tsp water.
Once dough ball has formed, knead (using a dough hook attachment, or by hand) until dough
is smooth and elastic.
Turn dough out into a lightly oiled bowl, cover with a clean, damp towel and let rest in a warm,
draft-free place until doubled in size, 60-90 minutes.
Punch dough down and turn out onto a lightly floured surface. Divide into 8 balls. Transfer to a cornmeal sprinkled, parchment-lined baking sheet.
Cover and let rest for another 30-45 minutes.
Preheat oven to 400 F degrees. Heat a lightly oiled, oven-proof, or cast-iron, skillet, over low heat.
Place 4 dough balls in skillet. Cook until the bottoms are browned. Flip and repeat on other side.
Transfer to baking sheet. Bake for 10-12 minutes, or until muffins are cooked through.
Serve immediately, or store, refrigerated, in an airtight container, for up to 1 week.