Cranberry English Muffins

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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.

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Steps

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Dissolve yeast in water in a large mixing bowl.

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Let stand 5 minutes.

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Combine milk , sugar , salt , and butter in a small saucepan.

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Cook over medium-low heat , stirring until butter melts.

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Cool to lukewarm.

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Stir milk mixture , craisins , and 3 cups flour into yeast mixture.

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Beat until smooth.

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Add 2-1 / 2 to 3 cups flour to form a stiff dough.

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Turn dough out onto a floured surface , and knead 2 minutes or until dough can be shaped into a ball.

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Place in a well-greased bowl , turning to grease top.

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Cover and let rise in a warm place free of drafts , about 1 hour or until doubled in bulk.

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Punch dough down , and divide in half.

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Turn each half out onto a smooth surface heavily sprinkled with cornmeal.

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Pat one half of dough into a circle , 1 / 2 inch thick , using palms of hands.

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Cut dough into rounds with a 2-3 / 4inch cutter.

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Sprinkle 2 baking sheets with cornmeal.

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Transfer cut dough rounds to baking sheets , placing 2 inches apart with cornmeal side down.

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Repeat process w.

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Ingredients

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dry yeast, water, milk, sugar, salt, butter, craisins, all-purpose flour, cornmeal