The perfect bread for any time of day, and the perfect vehicle for scrambled eggs, or melted butter, bacon and sauce. (I personally love mine with jam and salted butter!!) ✨

Ingredients 💚

350g Plain (All-purpose) Flour

8g Fast Acting Yeast

160ml Whole Milk

140ml Water

2 Tbsp Sugar

5g Flaked Salt

45g Melted Salted Butter

1 Medium Egg

Cornmeal or Semolina or Polenta for dusting

Salted butter/jam/honey to serve

Method 💚

1. Heat the water, milk and sugar together in the microwave for 60 seconds until warm. Add the yeast and leave to bloom for 10 minutes until frothy.

2. Combine the flour, salt, yeast mixture, nelted butter and egg into a stand mixer bowl and attach your PADDLE attachment. A dough hook will not work with this very wet dough. Beat on a medium speed for 8-10 minute until glossy and elastic. This is an INCREDIBLY wet dough so please don't be too alarmed!!!!

3. Add the dough into a well oiled dish, and cover in cling film. Pop into the fridge to proof OVERNIGHT. The next day, generously dust your work surface with flour. Remove the dough from the bowl and dust the top liberally with semolina/polenta. Pat down until 1 inch in thickness. Dust two or one large baking tray with semolina and set aside.

4. Using a 3 inch circular cutter, dipped in flour before each use, press down on the dough and cut out 9 muffins. I managed to get one final one using the scraps. Pop onto the prepared baking trays and cover loosely with a tea towel to proof for another 30 minutes.

5. Heat a dry skillet or non stick frying pan on a low heat and lightly dust with the semolina or polenta. Transfer ⅔ of the proved muffins with a spatula. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes. Replace the burnt semolina per fry.