Cranberry English Muffins #BreadBakers

Ingredients

• 1 cup milk
• 2 tablespoons honey
• 1 1/2 teaspoons instant yeast
• 1 egg, beaten
• 2 tablespoons butter, melted
• 1 teaspoon cinnamon
• 3 cups bread flour. Plus extra for dusting
• 3/4 teaspoon salt
• 1/2 cup dried cranberries
• 1 cup water
• 1/4 cup cornmeal for dusting

Instructions

• Soak cranberries in water for 10 minutes to partially rehydrate. Drain.
• Whisk together flour, yeast, salt, and cinnamon. Add to mixing bowl.
• Heat the milk and honey over low heat until it reaches 110-115ºF. Remove from heat, stir in butter. Temper in egg.
• Use the dough hook attachment. Mix on low. Gradually pour the milk mixture into the flour. Add cranberries. Scrape down the sides and bottom as needed. Turn the speed up to medium and mix for about 4 minutes, until dough is smooth and sticky.
• Put dough into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover and set in a warm place to rise for 1 hour or until doubled in size.
• Turn the dough out onto a lightly floured surface, using just enough flour to make it easy to handle. Pat dough into rectangle about 1/4-inch to 1/2-inch thick. Use a round cutter dipped in flour to make 8 to 10 muffins.
• Place rounds on a baking sheet lined with parchment paper and dusted with cornmeal. Sprinkle more cornmeal over the tops. Cover and set in warm place to double in size. (About an hour).
• Preheat the oven to 325ºF.
• Heat griddle over medium-low heat. Place each muffin carefully on the hot griddle so not to deflate it. Cook about 2 minutes on each side, until lightly browned on both sides. Place the muffins back on the cookie sheet and bake them for about 15 minutes. Tapping muffin should sound hollow.
• Split cooled English muffins with a fork. Toast and serve with your favorite jam or butter.
• Muffins can last for about 5 days if stored in an airtight container and frozen for up to 3 months.

Notes