Servings: 1 loaf

3¼-3½ c. flour 3¼ to 3½ c. flour
1 envelope yeast 1 envelope yeast
1 c. milk 1 c. milk
¼ c. shortening ¼ c. shortening
2 tbsp. sugar 2 tbsp. sugar
1 tsp. salt 1 tsp. salt
1 egg 1 egg

Put 1½-c. flour & yeast in blender container.
Cycle on & off to mix.
Put milk, shortening, sugar, & salt in saucepan; warm, stirring constantly, just till shortening is melted.
Add the contents of saucepan to flour mixture along with egg.
Mix on low speed till blended; then switch to high & blend till smooth (4 to 5 secs.).
Pour batter into mixing bowl; then stir in enough flour to make moderately stiff dough.
Cover & let rise in warm, draft free place till doubled in bulk (about 45-mins.).
Punch dough down & turn onto lightly floured surface.
Grease 9x5x3-in. loaf pan.
Form dough into loaf & place in pan.
Let dough rise in warm, draft free place till doubled in bulk.
Preheat oven to 375° F.
Bake 40 to 45 mins.

SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)  SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)