Cinnamon and Raisin Coffee Bread

• 2 packages active dry yeast
• 2 cups warm water
• 1/2 cup sugar
• 1 teaspoon salt
• 6-7 cups whole wheat flour
• 1/2 cup light cream or undiluted evaporated milk
• 3 tablespoon molasses
• 1 teaspoon ginger
• 1/2 teaspoon cloves
• 1 cup raisins
• 1/2 cup sugar blended with 2 teaspoons cinnamon
• Glaze:
• 2 tablespoons each of molasses and water

Dissolve yeast in warm water, add sugar, salt, and about HALF of the flour; beat vigorously. Stir in cream, molasses, ginger, cloves, and most of the remaining flour. Add rest of the flour slowly, using enough to make a smooth, moderately stiff dough. Let rest about 15 minutes, then turn out onto a lightly floured board and knead until smooth, adding a little more flour, if necessary, to keep dough from sticking. Place in a lightly greased bowl, turn dough to grease top. Cover and let rise in a warm place until doubled, about 45-60 minutes. Turn out again onto a lightly floured board and roll out into a rectangle, about 12x15-inches. Sprinkle with raisin and cinnamon sugar; roll up, jelly roll fashion. Cut the roll into 2 equal pieces; place each in a well-greased oblong bread pan; cover and let rise again until almost doubled, about 45 minutes. Before baking, brush rolls with mixture of molasses and water. Bake rolls in a 375 degree oven, about 30-35 minutes.