• In the stand up mixer whisk the lukewarm milk, honey and active sourdough starter to combine. Add the sugar, butter, vanilla, egg, salt, cinnamon, nutmeg, allspice and 1 cup (130grams) of flour.
• Start to knead, then add the remaining flour and continue to knead for 3 minutes. Add the raisins and knead for another 3 minutes. The dough should be a little sticky but still pull away from sides of the bowl. (if the dough is too dry then add a tablespoon of lukewarm milk at a time)*.
• Move to a lightly floured flat surface and form into a ball.
• Place the dough in a lightly oiled bowl turning the dough to coat on all sides, cover with plastic wrap or a clean tea towel and let rise in a warm draft free area for 4-6 hours or until doubled in bulk.
• Gently shape the dough into a loaf shape, (do not ever punch down, sourdough dough, your sourdough has spent hours developing and increasing in size, punching it down will only undo all that work!)
• Place the dough in a lightly greased loaf pan cover and let rise in a warm draft free area for 2-3 hours or until puffy.
• Pre-heat oven to 350F (180C).
• Once the dough has risen, place the paste in a piping bag with the small round tip, pipe a cross down the middle lengthwise and 3-4 lines across. Bake for approximately 35-45 minutes or until the bread is baked. If the bread is browning too much, cover with foil and continue baking.
• Immediately move the baked dough to a wire rack to cool. While the bread is still warm you can brush it with the glaze. Let cool completely before serving.

PASTE FOR THE CROSS

• Mix the flour and water until a thick paste occurs, add a little more water or flour if necessary). With a piping bag and a small whole tip, pipe a cross down the middle lengthwise and 3-4 lines across.

GLAZE

• In a small bowl mix together the jam and water, you can also heat it in a small pot if you wish.

*Do not add any extra liquid until the dough is combined.