Ginger and Rhubarb Loaf - warm water

Method

• In a large bowl, stir together 3/4 cup water and yeast.
• Let stand for 5 minutes.
• Meanwhile, in a small saucepan, heat and stir milk, sugar, butter, salt, rhubarb, golden raisins, shallot, ginger, and coriander just until warm (120 degrees F to 130 degrees F) and butter almost melts.
• Stir milk mixture into yeast mixture until combined.
• Stir in flour (dough will be sticky).
• Lightly coat a medium bowl with cooking spray; transfer dough to the greased bowl.
• Lightly coat a sheet of plastic wrap with cooking spray; cover bowl with the greased plastic wrap and chill overnight.
• Using a dough scraper or spatula, carefully loosen dough from bowl and turn out onto a floured surface.
• Cover with the greased plastic wrap and let stand for 30 minutes.
• Grease a baking sheet; sprinkle lightly with cornmeal.
• Gently shape dough into 6-inch round loaf.
• Transfer to the prepared baking sheet, using dough scraper or spatula if necessary.
• Cover and let rise in a warm place until nearly double in size (about 1 hour).
• Preheat oven to 400 degrees F. In a small bowl, whisk together egg and 2 teaspoons water; brush over loaf.
• Bake in the preheated oven about 25 minutes or until an instant-read thermometer inserted in loaf registers at least 200 degrees F. If necessary, cover with foil during the last 5 minutes of baking to prevent overbrowning.
• Remove from baking sheet; cool on a wire rack.
• If desired, serve with honey.