Recipe by Steve P.
Nice breakfast treat. Tastes wonderful toasted with butter and or jam or cream cheese. You can substitute raisins or dates when craisins are not in season.
Top Review by anme
Very good recipe! A few comments tho, it took only about 4 cups of flour.... which is odd to me since I always normally end up having to add more flour to all bread recipes I try. I added a bit of sugar to the yeast and water mixture to help it proof a bit faster. Also I did not have a cutter so I just chopped off pieces of dough that were roughly the same size, then formed them into rounds. That way I did not waste any dough that was left as scraps. After I shaped them they did not rise that much at all after even around 1 1/2 hours, but once I cooked them they tasted fine and not too dense at all. Another thing I did since I did not have an electic skillet with a instant temp. showing as asked for when this recipe was posted in the forum I just used a huge heavy skillet heated to about med low/low on my stove top and they only took about 4 minutes on each side tops. I got about 15 english muffins out of this recipe. I threw some in the freezer and this morning just to see if they would taste decent after being frozen I toasted one of the frozen muffins and it tasted just as good as the fresh.
- 1 (1/4 ounce) package dry yeast
- 1 cup water, warm (105 to 115f)
- 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons butter, softened (or marg.)
- 1 cup craisins (dried cranberries)
- 5 1⁄2 cups all-purpose flour (to 6 cups)
- 1⁄2 cup cornmeal
Directions See How It's Made
- Dissolve yeast in water in a large mixing bowl; let stand 5 minutes.
- Combine milk, sugar, salt, and butter in a small saucepan. Cook over medium-low heat, stirring until butter melts. Cool to lukewarm (105 to 115 degrees).
- Stir milk mixture, craisins, and 3 cups flour into yeast mixture; beat until smooth.
- Add 2-1/2 to 3 cups flour to form a stiff dough.
- Turn dough out onto a floured surface, and knead 2 minutes or until dough can be shaped into a ball (dough will be slightly sticky). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free of drafts, about 1 hour or until doubled in bulk.
- Punch dough down, and divide in half. Turn each half out onto a smooth surface heavily sprinkled with cornmeal.
- Pat one half of dough into a circle, 1/2 inch thick, using palms of hands; cut dough into rounds with a 2-3/4inch cutter. (Cut carefully, as any leftover dough should not be reused.).
- Sprinkle 2 baking sheets with cornmeal. Transfer cut dough rounds to baking sheets, placing 2 inches apart with cornmeal side down (one side of dough should remain free of cornmeal). Repeat process with remaining half of dough.
- Cover and let rixe in a warm place (85F), free of drafts, for 30 minutes or until doubled in bulk.
- *Using a wide spatula, transfer rounds to a preheated 360 degree, lighlty greased electric skillet. Place cornmeal side down; cook for 6 minutes. Turn and cook 6 additional minutes. Cool on wire racks.
- To serve, split muffins and toast until lighlty browned. Store muffins in an airtight container.
- * Note: Muffins may be cooked over direct medium-high heat in a skillet. To ease the morning breakfast rush, the muffins can be prepared ahead of time and stored in an airtight container; just split and toast before serving.