The bread has just come out of the oven and is cooling on a rack to complete its cooking.
Before placing the bread on the rack, I always check the internal temperature first to make sure that it has reached between 210 and 220F. (I use a meat thermometer.)
Once the bread has cooled completely, it can be sliced. (If we want warm bread, we reheat it.)
Put the slices in a basket for serving. Walnut raisin bread is wonderful with a grilled chop and mushroom cream sauce. It is equally wonderful for dessert with cheese. Day-old bread can be sliced thinly, drizzled with olive oil and made into crostini. Slather the toasts with herbed olive-oiled goat's cheese.