Mix together the milk, honey and yeast and stir well.

Put the flour, cornmeal and salt in the bowl of a stand mixer (*see note below if you don’t have a stand mixer.). Mix together with the dough hook to combine.

Pour the wet mixture into the bowl with the flour and mix with the dough hook at low speed to combine. Add the butter and continue to mix until incorporated. Turn the mixer up to speed 3 or 4 and continue to mix for about 5 minutes.

Grease a bowl and place the dough in the bowl. Cover with cling film or a kitchen towel. Set aside to rise for about 1 ½ hours, until doubled in size. The time will depend on the temperature in your kitchen.

When the dough has doubled in size, dump it onto a lightly floured countertop. Punch the dough down a bit and then stretch it out to a 8 x 10 inch rectangle. Sprinkle the cranberries or raisins over the dough and press in. Roll the dough up on the long side like you would roll up cinnamon rolls. You will end up with a tube that is roughly 8 inches long.

Grease an 9×5 loaf pan and then sprinkle in some cornmeal to coat the sides and bottom. Place the rolled up dough in the pan, cover and allow to rise for 1 hour. Preheat oven to 375F.

Once the dough has doubled in size and filled the pan, bake for 30 to 35 minutes or until the internal temperature reaches 195F. Allow the baked loaf to cool in the pan for 10 minutes and then transfer to a wire rack to cool completely. Store in a plastic bag or a bread box. This bread is delicious within the first couple of days and makes the most amazing toast! If you do not plan to eat the entire loaf within 3 days, wrap the loaf in foil and then place in a plastic bag and freeze for up to two months.