3 to 3 1/4 cups bread flour 1 package active dry yeast 1 TBS sugar 1 tsp salt 3/4 cup water heated to 125 degrees 2 TBS olive oil 1 egg 1 TBS cider vinegar 1/2 cup shredded cheddar cheese cornmeal
In a mixing bowl, combine 2 cups of flour, sugar, yeast and salt. Add water and mix on medium speed for two minutes. Add egg and vinegar. Beat for two minutes. Stir in cheese and enough remaining flour to form a stiff dough. Turn onto a floured surface and need dough until smooth and no longer sticky (approximately 2 minutes).
Roll dough to about 1/2-3/4 inch thickness. Cut with a 3 inch round cutter. Combine scraps and roll again. Coat baking sheets with butter and sprinkle with 2 TBS cornmeal. Place muffins 2 inches apart on prepared pans. Sprinkle tops with 2 TBS cornmeal. Cover and let rise until doubled, 1 hour.
Heat ungreased griddle or electric skillet to 325 degrees. Cook muffins for at least 20 minutes until golden brown. Turn muffins every five minutes or so. Remove to wire racks to cool to prevent overbrowning. Split with a fork and toast if desired. Approximately 15 muffins.