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Grandma Russell's Bread Recipe
Grandma Russell's Bread Recipe photo by Taste of Home

Grandma Russell's Bread Recipe

Publisher Photo
"I remember as a child always smelling fresh homemade bread and rolls whenever I walked into Grandma's house," shares Janet Polito or Nampa, Idaho. "The warm slices were delicious and melted in my mouth!"
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES: 24 servings

Ingredients

  • 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, cubed
  • 1 tablespoon salt
  • 1 cup mashed potatoes
  • 2 eggs, beaten
  • 5 to 6 cups all-purpose flour
  • CINNAMON FILLING
  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1 tablespoon ground cinnamon

Nutritional Facts

1 serving (1 slice) equals 208 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 387 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the yeast, warm water and 1 teaspoon sugar; set aside. In a saucepan, heat milk, butter, salt and remaining sugar until butter is melted. Remove from the heat; stir in potatoes until smooth. Cool to lukewarm; add eggs and mix well.
  2. To yeast mixture, add the potato mixture and 5 cups flour. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Punch down and divide in half. For white bread: Shape two loaves and place in greased 8x4-in. loaf pans. For cinnamon bread: Roll each half into a 16x8-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 8x4-in. loaf pans.
  4. For cinnamon rolls: Roll each half into an 18x12-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 25-30 minutes. Cover with foil if they brown too quickly. Yield: 2 loaves or 2 dozen rolls.
Originally published as Grandma Russell's Bread in Taste of Home October/November 1993, p63

Nutritional Facts

1 serving (1 slice) equals 208 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 387 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Grandma Russell's Bread

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 11, 2013

could use this recipe for rolls also. Very good

MY REVIEW
Reviewed Sep. 11, 2013

It is so hood that I could eat the whole loave

MY REVIEW
Reviewed Sep. 9, 2013

For this recipe, you use actual mashed potatoes...not dried flakes. This is very good, but I agree with edl274, I cut the salt in half.

MY REVIEW
Reviewed Sep. 9, 2013

When you made this did you use mashed potato flakes dry or did you use leftover mashed potatoes?

MY REVIEW
Reviewed Sep. 8, 2013

Way too salty. If I made this again, I'd cut the salt down maybe to half.

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