Grandma Russell's Bread Recipe
- 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 large eggs, beaten
- 5 to 6 cups all-purpose flour
- CINNAMON FILLING
- 1/4 cup butter, melted
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
- 1. In a large bowl, combine yeast, warm water and 1 teaspoon sugar. In a saucepan, heat milk, butter, salt and remaining sugar until butter is melted. Remove from heat; stir in potatoes until smooth. Cool to lukewarm; add eggs and mix well.
- 2. To yeast mixture, add 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. Shape two loaves and place in greased 8x4-in. loaf pans. 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. Bake loaves as 375° for 20 minutes or until golden brown. Cover with foil if they brown too quickly. Remove from pans to wire racks; serve warm.
- 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 twelve 1-1/2 in. pieces. Place in greased 9-in. round baking pans. Cover and let rise until doubled. Bake rolls at 375° for 25-30 minutes or until golden brown. Cover with foil if they brown too quickly. Remove from pans to wire racks; serve warm. Yield: 2 loaves or 2 dozen rolls.
1 slice: 208 calories, 7g fat (4g saturated fat), 35mg cholesterol, 387mg sodium, 33g carbohydrate (11g sugars, 1g fiber), 4g protein
Reviews for Grandma Russell's Bread
"One teaspoon salt per loaf is the norm-hence 2 tsps works great in this recipe. Lovely light bread. Enjoyed by all immensely."
"Delicious! The bread is so soft and tender. I used about 2 teaspoons of salt intead of the tablespoon given. Mine was not done after 20 minutes so I will bake it for about 30 minutes and maybe lower the temperature just a bit the next time."
"could use this recipe for rolls also. Very good"
"It is so hood that I could eat the whole loave"
"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."
"When you made this did you use mashed potato flakes dry or did you use leftover mashed potatoes?"
"Way too salty. If I made this again, I'd cut the salt down maybe to half."
"This is very much like Aunt Holly's Moravian Sweet Bread."
"Light and not too sweet . . Very tasty"
"The magic is in the mash potatoes.. Great Recipe"
"i made this today and it was so good. Thank you for sharing your recipes.ms.artist"