Total Time
2hrs 45mins
Prep 2 hrs 30 mins
Cook 15 mins

May be stored in an airtight container for 3 days, or freeze for up to 1 month.

Ingredients Nutrition

Directions

  1. Preheat oven to 250°F
  2. Combine the water, yeast, and sugar in a small bowl and let stand until bubbly – about 8 minutes.
  3. Combine the flour and salt in a large, ovenproof bowl and warm in the oven for 5 minutes.
  4. Place the flour mixture and the yeast mixture in the bowl of a food processor fitted with a metal blade. With the motor running, add the milk in a steady stream.
  5. Process until the dough is smooth and rides the blade. If needed, add more water, 1 teaspoon at a time, until dough is smooth and supple.
  6. Place the dough in a large, oiled bowl, turning to coat all sides. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
  7. Punch the dough down, transfer it to a clean work surface, and knead for 3 minutes. Cover with a damp towel and let rest for 30 minutes.
  8. Sprinkle a baking sheet with cornmeal and set aside.
  9. Divide the dough into 8 pieces, gently form each into a patty and place the patties on the prepared baking sheet, turning to coat both sides lightly with cornmeal.
  10. Cover with a damp towel and let rest for 30 minutes.
  11. Lightly oil a cast-iron skillet and heat over low heat.
  12. Place 4 muffins in the skillet and cook until the bottoms are golden brown -- about 2-5 minutes per side.
  13. Repeat with remaining 4 muffins. Serve toasted.

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