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Serves | Prep Time | Cook Time

Ingredients

1 3/4 cup warm milk (105-115 F)
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
1/4 cup melted butter
4 cups bread flour
2 teaspoons kosher salt
1 large egg, lightly beaten


In a large glass bowl, whisk together the milk, yeast and sugar.


Let stand ten minutes or until foamy.


With a wooden spoon, stir in 2 cups of the flour, melted butter and kosher salt.


Add as much of the remaining flour as is needed to make a smooth dough and knead for about ten minutes right in the bowl.


Cover tightly with plastic wrap and let rise 1.5-2 hours or until doubled in bulk.


Preheat oven to 425 F.


Dived dough into 12 roughly equal portions and flatten each into about a 4 inch round.


Let rise on baking sheets sprinkled with cornmeal for 30 minutes.


Brush with beaten egg and sprinkle with kosher salt, poppy seeds or whatever you desire.


Transfer to a baking stone and bake 7-8 minutes or until the top begins to brown slightly.


Pairs Well With


Notes

Perfect for sandwiches or toasted for breakfast.

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