We like it either way – fresh and warm, right from the oven and the next day, toasted and generously buttered. It’s not even close to a store-bought raisin bread, but much more flavorful.
It looks impressive and might seem like difficult to make. But there’s nothing complex in the shaping of this bread. Besides, the handling of the yeast dough is always calming and nerve soothing experience.
This is my son’s favorite cake. He calls it the jumping “hop-hop” cake. You can bake it in a 9-cup capacity bundt pan. It will not look that authentic but the taste will be the same.