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Grandma Russell's Bread

1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110° to 115°)
1/2 cup sugar, divided
1 cup milk
1/2 cup butter or margarine
1 tablespoon salt
1 cup mashed potatoes
2 eggs, beaten
5 to 6 cups all-purpose flour
CINNAMON FILLING
1/4 cup butter or margarine, melted
3/4 cup sugar
1 tablespoon ground cinnamon

In a large bowl, combine yeast, warm water and 1 teaspoon sugar; set aside. In a
saucepan, heat milk, butter, salt and remaining sugar until butter melts. Remove
from the heat; stir in potatoes until smooth. Cool to lukewarm; add eggs and mix
well. To yeast mixture add the potato mixture and 5 cups flour. Stir in enough
remaining flour to make a soft dough. Turn out onto a floured surface and knead
until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning

Printed from tasteofhome.com Dec 1, 2008

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Grandma Russell's Bread cont.

once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2
hours. Punch down and divide in half. For white bread: Shape two loaves and place
in greased 8-in. x 4-in. loaf pans. For cinnamon bread: Roll each half
into a 16-in. x 8-in. rectangle. Brush with melted butter; combine sugar and
cinnamon and sprinkle over butter. Starting at the narrow end, roll up into a
loaf, sealing the edges and ends. Place in greased 8-in. x 4-in. loaf pans.
For cinnamon rolls: Roll each half into an 18-in. x 12-in. rectangle.
Brush with melted butter; sprinkle with cinnamon-sugar. Starting at the narrow
end, roll up and seal edges and ends. Cut each into 12 pieces of 1-1/2 in. Place
in greased 9-in. round baking pans. To bake: Cover and let rise until
doubled. Bake loaves at 375° for 20 minutes; bake rolls at 375° for 25 to
30 minutes. Cover with foil if they brown too quickly.

Yield: 2 loaves or 2 dozen rolls.