Tuscan Coffeecake

STARTER

1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup cool water
1/16 teaspoon instant yeast

Mix the starter ingredients in a small (about 1-quart) bowl, and let rest overnight at room temperature.

DOUGH

all of the starter
2/3 cup water
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/4 cup (1/2 stick) butter
1 large egg
2 tablespoons sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt

Combine the dough ingredients, mixing and kneading to form a smooth, supple dough. It�ll be very slack; for this reason, I suggest kneading in a bread machine, or with a mixer, rather than by hand. Place the dough in a bowl, and let it rise about 1 hour. It may not double in bulk; that�s OK.

FILLING

1 cup toasted walnuts, very coarsely chopped
3/4 cup chopped dates
3/4 cup raisins, golden preferred

TOPPING

2 tablespoons sugar
1/2 teaspoon vanilla
1 teaspoon water

Combine the sugar, vanilla and water, and drizzle this mixture over the top of the risen coffeecake. Bake it in a preheated 350�F oven for 35 minutes, or until it�s golden brown and the internal temperature registers 190�F. Remove it from the oven, and after 5 minutes, carefully turn it out of the pan. Allow it to cool on a rack.

Yield: 1 cake, about 8 to 10 servings.