Blender White Bread

 

3 1/2 C. all-purpose flour, divided

1 (1/4 oz) package active dry yeast

1 C. milk

1/4 C. shortening

2 T. granulated sugar

1 tsp. salt

1 egg

 

Pour 1 1/2 C. flour and the yeast into a blender. Cover and pulse until thoroughly mixed. In a small saucepan over low heat combine the milk, shortening, sugar, and salt. Stir until shortening is melted. Remove from heat and cool until it is just barely warm to the touch. Pour shortening mixture into the blender along with the flour mixture. Add the egg and blend using the lowest setting until mixed. Transfer blended mixture to a large bowl and add just enough of the remaining flour to produce a reasonably stiff dough mixture. Cover bowl with towel and let dough rise for about 45 minutes or until dough is doubled in size. Punch down the dough while inside the bowl and then transfer dough to a lightly floured surface and allow the dough to rest for 5 minutes. Grease a 9 x 5-inch loaf pan. Shape dough into a loaf and transfer greased loaf pan. Sit aside and let rise for an additional 35 to 45 minutes, or until the dough has once again doubled in size. Preheat oven to 375°F and bake for 40 to 45 minutes or until the bread turns a deep, golden brown in color. Remove from oven; let cool at room temperature, then slice and enjoy.