YIELDS 2 LOAVES (32 SLICES)

2 (0.25-ounce) packages active dry yeast

½ cup warm water

¾ cup milk

⅓ cup butter

¾ cup brown sugar, divided

½ teaspoon salt

2 teaspoons cinnamon, divided

¼ teaspoon nutmeg

⅛ teaspoon ground cloves

1 cup raisins

2 eggs

½ cup whole-wheat flour 4 to 5 cups all-purpose flour

3 tablespoons butter, softened

Putting raisins into the dough rather than just in the cinnamon swirl makes this bread easier to slice. It's fabulous toasted, or use it in any French toast recipe.

1. In large bowl, combine yeast and warm water; set aside. In large saucepan, combine milk, butter, ¼ cup brown sugar, salt, 1 teaspoon cinnamon, nutmeg, cloves, and raisins. Heat over medium heat until butter melts. Set aside to cool to lukewarm.

2. Add milk mixture to yeast mixture along with eggs; beat well. Beat in whole-wheat flour. Gradually add enough all-purpose flour to form a soft dough, beating well after each addition.

3. Turn dough onto floured surface and knead in enough remaining flour until dough is smooth and elastic. Place dough in greased bowl, turning to grease top. Cover and let rise until doubled, about 1 hour. Grease two 9” × 5” loaf pans with unsalted butter; set aside.

4. In small bowl, combine 3 tablespoons softened butter with ½ cup brown sugar and 1 teaspoon cinnamon. Punch down dough and divide into two parts. On lightly floured surface, roll out each part to a 7” × 12” rectangle. Spread each with the butter mixture. Roll up tightly, starting with 7” end. Pinch edges to seal. Place into prepared pans, cover, and let rise until doubled, about 30 minutes.

5. Preheat oven to 350°F. Bake bread for 30 to 45 minutes, or until bread is golden brown. Turn out onto wire racks to cool.