Print Options

Back to Grandma Russell's Bread >

Include these items:

Select reviews >

Taste of Home Logo

Grandma Russell's Bread

 Grandma Russell's Bread
"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!"
24 ServingsPrep: 30 min. + rising Bake: 20 min.

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 King Arthur Unbleached All-Purpose Flour
  • CINNAMON FILLING
  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1 tablespoon ground cinnamon

Directions

  • 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.
  • 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 to 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.

2 of 2

Grandma Russell's Bread (continued)

Directions (continued)

  • 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 25-30 minutes. Cover with
  • foil if they brown too quickly. Yield: 2 loaves or 2 dozen rolls.
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.