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Blender Yeast Bread

Homemade yeast bread made in a blender? With no stand mixer, no beating, or kneading required? Yes!!! Several decades ago, I saw a recipe for a blender yeast bread that seemed WAY too simple to produce a delectable loaf. Well, I was wrong. I recently tweaked the original recipe and encourage you to try it. Quick, simple, foolproof...and delicious! Also keep in mind that you can play with the flavors here and substitute the milk with other liquid ingredients, including fruit juices and non dairy milk substitutes.

Prep Time: 15 minutes (active) Yield: One 10 inch loaf

I combined my Pumpkin Spice Simple Syrup with this scrumptious bread for a Pumpkin Spice French Toast.

Blender Yeast Bread INGREDIENTS:

1 cup of milk

1 package of dry yeast (or 2.5 tsp)

1/3 cup vegetable oil

1/3 cup granulated sugar

1 egg

1 tsp salt

1 tsp vanilla extract

3 cups of all purpose flour, added to separate large bowl

Begin by scalding milk in a glass container in the microwave for one minute.

Cool scalded milk for 1-2 minutes and then pour into the blender.

Pro Tip! Scalded milk is at the right temperature to add the yeast when you can submerge your finger in the liquid, and although it is very, very warm, it will not burn you. If you add yeast to scalding hot milk, it can kill the yeast! We scald the milk to kill off the enzymes that keep batters from rising.

Add the yeast, oil, egg, sugar, salt, and vanilla extract to the blender. Process for 20 seconds.

Pour the blender ingredients into the bowl of flour. Stir to incorporate all ingredients (mixture will remain doughy and somewhat wet).

Cover the bowl with plastic wrap and a dish towel, letting rise for approximately 1-2 hours.

Punch down dough once it has doubled in size.

Pat dough out and shape into a loaf. Place in a greased 10 inch loaf pan. Cover pan with plastic wrap and a dish towel, letting rise for approximately 1 hour.

While the bread is rising in the pan, preheat the oven to 375°.

Once bread has risen to double, place in oven and bake for 45 minutes.

Cool on wire rack and unmold bread once the loaf pan is warm to touch. Brush with melted butter if desired.

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