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1
In a large bowl, stir together 3/4 cup water and yeast.
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2
Let stand for 5 minutes.
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3
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.
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4
Stir milk mixture into yeast mixture until combined.
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5
Stir in flour (dough will be sticky).
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6
Lightly coat a medium bowl with cooking spray; transfer dough to the greased bowl.
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7
Lightly coat a sheet of plastic wrap with cooking spray; cover bowl with the greased plastic wrap and chill overnight.
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8
Using a dough scraper or spatula, carefully loosen dough from bowl and turn out onto a floured surface.
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9
Cover with the greased plastic wrap and let stand for 30 minutes.
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10
Grease a baking sheet; sprinkle lightly with cornmeal.
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11
Gently shape dough into 6-inch round loaf.
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12
Transfer to the prepared baking sheet, using dough scraper or spatula if necessary.
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13
Cover and let rise in a warm place until nearly double in size (about 1 hour).
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14
Preheat oven to 400 degrees F. In a small bowl, whisk together egg and 2 teaspoons water; brush over loaf.
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15
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.
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16
Remove from baking sheet; cool on a wire rack.
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17
If desired, serve with honey.
