Just made this last night and I had a lightly toasted slice with my coffee this morning. It was wonderful! I tweaked the recipe a bit, and I wanted to share my version with you. First, in lieu of the starter, I used the cast-offs from refreshing my sourdough starter; which I refreshed and left on the counter for 8 hours before using. Because I was using that, I only used 1tsp of yeast. I didn't have any raisins or dates on hand, but I did have dried blueberries (actually blueberry-infused Craisins). To add a little flavor interest, I took 2 oz of the blueberries and macerated them in brandy while the dough was rising. Everything else was the same, and it turned out good, though I think I underproofed it slightly. Thank you for introducing me to my new favorite breakfast bread (cake)!

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