1 egg, beaten
2 tablespoons all-purpose flour
1 tablespoon white sugar
1 tablespoon salt
3 tablespoons white wine
3 1/2 cups French bread cubes
3 tablespoons butter, melted
1/3 cup shortening
Preheat oven to 450 degrees F (225 degrees C). In a small saucepan over medium heat, combine egg, flour, sugar, salt, wine, 3 1/2 bread cubes and 2 tablespoons butter. Bring to a boil and reduce heat to low. Cook and stir until mixture thickens just a little.
Pour into fermenter along with first 2 cups of liquid, reducing the size of remaining dough by half. Stir for 1 minute, then place on a ungreased cookie sheet for 15 minutes.
Cool, slice and serve with hot toast.