The recipe was easy but did span 2 days since the first step was to make a sponge that fermented overnight. I used a stand mixer to knead the dough, which was quite soft and sticky but manageable after the first proof. Dried fruits and nuts were kneaded in before the final shaping, proofing and baking of the loaf. I used the remains of Christmas baking, dried cranberries and currants instead of the required dates and raisins but did include toasted walnuts. Waiting for the correct internal temperature to be reached, my baking time was almost 20 minutes longer than stated in the recipe - time to calibrate my oven perchance? ;)
The recipe for Tuscan Coffee Cake can be found here. Visit ABC to see what the other bakers thought of it.