You will need
How to:
Mix half the warm water, yeast and sugar together in a small bowl. Leave for 5–10 minutes, until frothy.
In a large bowl, combine the Rustic White Bread Mix and salt.
Make a well in the centre and add the remaining warm water, warm milk, oil, apple cider vinegar and the yeast mixture.
Mix until smooth and well combined. This will be a slightly sticky dough — that's exactly what you want.
Leave the dough to rest for 5–10 minutes.
Divide the dough into 8 equal portions.
On a lightly dusted bench, roll each portion into a smooth ball.
Sprinkle a good coating of cornmeal over a baking tray and place the dough balls onto the tray. Gently flatten each one to approximately 2.5cm thick.
Sprinkle the tops with more cornmeal.
Cover and leave somewhere warm to rise until roughly doubled in size.
Cooking
Heat a skillet or non-stick frying pan over low heat.
Cook the muffin splits for approximately 12 minutes on each side, working in batches of 3–4 depending on the size of your pan.
The trick is LOW AND SLOW.
You want them cooked right through without burning the outside. Don't be tempted to turn up the heat — they need time to cook through.
Once cooked, transfer to a wire rack and leave to cool completely.
The Split
Once cooled, use a fork to work your way around the middle of the muffin, gently stabbing the
fork into the side as you go. Then gently pull the two halves apart.