Whole Wheat Bread

• 2 c. Wheat Chex cereal
• 1/4 c. sugar
• 2 tsp. salt
• 1/4 c. shortening
• 1 c. milk
• 1 1/4 c. warm water
• 1 pkg. active dry yeast (or 1 compressed yeast cake)
• 4 1/2 to 5 1/2 c. all-purpose flour

1. In large bowl combine Chex, sugar, salt and shortening.
2. Heat milk and 1 1/4 cups water to boiling.
3. Pour over ingredients in bowl.
4. Cool to warm.
5. Stir frequently.
6. Dissolve yeast in remaining 1/4 cup water.
7. Stir into cereal mixture. Add 2 cups flour. Mix well. Stir in enough additional flour to form a stiff dough.
8. Turn onto lightly floured surface.
9. Knead until smooth and elastic.
10. Work in additional flour as needed.
11. Form into ball. Put into greased bowl.
12. Turn to grease all sides.
13. Cover.
14. Let rise in warm place, free from draft, until double, about 1 hour. Punch dough down.
15. Place on lightly floured surface.
16. Knead about 2 minutes.
17. Form into two loaves.
18. Place in two greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
19. Brush tops of loaves with melted butter.
20. Let rise in warm place until almost double, about 30 minutes.
21. Bake in preheated 350u0b0 oven for 1 hour or until bread sounds hollow when lightly tapped.
22. Remove from pans at once. Cool on rack.
23. Makes 2 loaves.

cereal, sugar, salt, shortening, milk, water, active dry yeast, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204127 (may not work)