This has become a family tradition for Easter. The recipe makes a LOT of bread (like ten loaves, less if you get fancy) but that is okay because it is meant to be shared with friends and family. My dad and I make it every year on Good Friday to eat for Easter breakfast. My father says "This is an all day job that cannot be rushed. The results are worth the effort. You may alter the recipe by doubling, halving, quartering etc. or by using less sugar, more or less raisins, or vanilla. You may also add mixed peel in addition to or in place of raisins. Some add nuts as well. A big loaf can be decorated with braids or made in the shape of a cross. A bundt pan makes an impressive family bread. Each time you make it you will improve. This makes a Christmas bread as well if you like this type of bread. Enjoy!". Prep time is mixing ingredients, putting into pans, moving loaves in and out of the oven etc. Cook time is rising and actual baking combined.