Cranberry English Muffins with a touch of cinnamon. Enjoy alone or with butter, jam or cinnamon sugar.
Welcome to another addition of Bread Bakers!
February Theme
Bake any bread from previous themes you might have missed or repeat a theme just because you loved it that much. Go ahead, it’s the Catch up theme – you are free to bake anything, of course it has to be from one of the Previous themes.
Twice I wanted to make these Cranberry English Muffins. Both times something outside my control prevented it from happening. These muffins didn’t make it into yeasty flat breads or holiday breads. Luck for me we had this Catch-Up event!
Now I tried it again. You know what? These Cranberry English Muffins turned out to be well worth waiting for!
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
Add 2 hours rise time.
This month, we are catching up on old ‘Bread Bakers’ themes we missed out on. Our host of the month is Pavani at Cook’s Hideout. Check out what the Bread Bakers have baked up.
- Adjaruli Khachapuri from A Day in the Life on the Farm
- Big Batch Dinner Rolls from Karen’s Kitchen Stories
- Breudher Cake from Passion Kneaded
- Coriander Garlic Pull apart Bread from Sara’s Tasty Buds
- Cranberry English Muffins from Cindy’s Recipes and Writings
- Eggless Oats Banana Bread from Gayathri’s Cook Spot
- Fig Jam Friands from All That’s Left Are the Crumbs
- Garlic Cheese and Herbs Pull apart Bread from Ambrosia
- Herbed Wholewheat Garlic Knots from Sizzling Tastebuds
- Keema Naan from The Schizo Chef
- Peperoncini Focaccia Bread from Sneha’s Recipe
- Savory Almond Meal Bread from Palatable Pastime
- Sourdough Cinnamon Buns from Baking Sense
- Steamed Apple Date Bread from Food Lust People Love
- Vegan Gluten-free Banana Bread from Cook’s Hideout
- Whole Wheat Palak Naan from Cook with Renu
- Yeasted Lemon Bundt Cake from Anybody Can Bake
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
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