Preparation Steps

• In a large bowl, combine warm water, yeast, and sugar. Let stand for 5 minutes, or until foamy.
• Add salt and 2 cups of flour to the yeast mixture. Stir until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, adding more flour as needed, until the dough is smooth and elastic.
• Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
• Punch down the dough and turn it out onto a lightly floured surface. Gently pat the dough to 1/2-inch thickness.
• Use a 3-inch round cutter to cut out the muffins. Place the rounds on a baking sheet sprinkled with cornmeal.
• Cover and let rise for 30 minutes.
• Heat a lightly oiled griddle or large skillet over medium heat. Cook the muffins for 5-7 minutes per side, or until golden brown and cooked through.
• Let cool slightly before slicing and serving.