Grandma Russell's Bread Recipe

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

Read Reviews
4 13 13
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I remember as a child always smelling fresh homemade bread and rolls whenever I walked into Grandma's house. The warm slices were delicious and melted in my mouth! —Janet Polito, Nampa, Idaho
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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 whole 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

Directions

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.
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.
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.
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.
Originally published as Grandma Russell's Bread in Taste of Home October/November 1993, p63

Nutritional Facts

1 slice: 208 calories, 7g fat (4g saturated fat), 35mg cholesterol, 387mg sodium, 33g carbohydrate (11g sugars, 1g fiber), 4g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1/2 cup sugar, divided
  • 1 cup whole 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.
Originally published as Grandma Russell's Bread in Taste of Home October/November 1993, p63

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Reviews forGrandma Russell's Bread

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annie1992 User ID: 2246916 271885
Reviewed Aug. 17, 2017

"I agree, the loaf needs a rise before baking, and I did that. The bread is very nice, with a soft texture and good flavor, but leaving out that second rise is a serious mistake. There is not sufficient oven spring to bring that loaf up without it."

MY REVIEW
kanener User ID: 1405005 271878
Reviewed Aug. 17, 2017

"You din't let the loaf have a 2nd rise before baking? My bread was not tall enough, in my opinion and feel a 2nd rise was omitted from this recipe by accident? Yes?"

MY REVIEW
peanutsnona76 User ID: 8027573 245676
Reviewed Mar. 19, 2016

"One teaspoon salt per loaf is the norm-hence 2 tsps works great in this recipe. Lovely light bread. Enjoyed by all immensely."

MY REVIEW
pburgpiano User ID: 5947718 234161
Reviewed Oct. 7, 2015

"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."

MY REVIEW
rivergulch User ID: 6817712 1951
Reviewed Sep. 11, 2013

"could use this recipe for rolls also. Very good"

MY REVIEW
minimaus User ID: 1816667 198408
Reviewed Sep. 11, 2013

"It is so hood that I could eat the whole loave"

MY REVIEW
carolanne1210 User ID: 3617870 3365
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
tooter10 User ID: 4697577 4291
Reviewed Sep. 9, 2013

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

MY REVIEW
edl274 User ID: 2973607 2495
Reviewed Sep. 8, 2013

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

MY REVIEW
Shirley_Terral User ID: 4050007 1834
Reviewed Sep. 8, 2013

"This is very much like Aunt Holly's Moravian Sweet bread."

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