Grandma Russell’s Bread
Total TimePrep: 30 min. + rising Bake: 20 min.
Makes2 loaves or 2 dozen rolls
- 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
- 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.
Nutrition Facts1 slice: 208 calories, 7g fat (4g saturated fat), 35mg cholesterol, 387mg sodium, 33g carbohydrate (11g sugars, 1g fiber), 4g protein.
Mar 31, 2018
Definitely needs a second rise in the pans before baking. My bread was still doughy in the center. I will have to eat it as toast. Should have read the reviews before I started.
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.
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?
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.
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.
Sep 11, 2013
could use this recipe for rolls also. Very good
Sep 11, 2013
It is so hood that I could eat the whole loave
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.
Sep 9, 2013
When you made this did you use mashed potato flakes dry or did you use leftover mashed potatoes?
Sep 8, 2013
Way too salty. If I made this again, I'd cut the salt down maybe to half.
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