3 c. Wheat Chex
1 3/4 c. milk
3/4 c. water
1/3 c. vegetable shortening
6-7 c. flour
2 pkg. yeast
1/2 c. sugar
2 tsp. salt
1 tsp. cinnamon
2 eggs
1 1/2 c. raisins
Cinnamon sugar (1/2 c. sugar and 2 tsp. ground cinnamon)
2 tsp. butter, melted

In large saucepan heat Chex, milk, water and shortening to very warm (120-130 degrees). Shortening does not need to melt. Meanwhile, in large mixer bowl combine 2 cusp flour, yeast, sugar, salt, and cinnamon. Add liquids. Beat at medium speed for 2 minutes. Stir in enough additional flour to make a soft dough. Turn until smooth and elastic, about 10 minutes. Place in greased bowl.

Turn to grease top. Cover. Let rise in warm place, free from draft until doubled, about 1 hour. Meanwhile, grease two 9 x 5 x 3 inch loaf pans. Reserve 2 teaspoons cinnamon-sugar for topping. Punch dough down. Place on lightly floured surface. Knead 1 minute. Divide in half. Roll each half into a 15 x 9 inch rectangle. Brush entire surface. Roll up tightly, beginning at narrow end.

Pinch long edge of dough into roll to seal well. Press down on ends of loaf with sides of hands to seal. Fold ends under. Place loaves seam side down in pans. Cover. Let rise until almost doubled 45-60 minutes. Brush tops with melted butter. Sprinkle each with 1 teaspoon reserved cinnamon-sugar. Bake in preheated 375 degree oven 35-40 minutes or until done. Remove from pans immediately. Cool. Makes 2 loaves.