Taste of Home
Grandma Russell’s Bread
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
YIELD: 2 loaves (12 pieces each).
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
Ingredients
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1 package (1/4 ounce) active dry yeast
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1/3 cup warm water (110° to 115°)
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1/2 cup sugar, divided
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1 cup whole milk
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1/2 cup butter, cubed
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1 tablespoon salt
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1 cup mashed potatoes
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2 large eggs, room temperature, beaten
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5 to 6 cups all-purpose flour
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CINNAMON FILLING:
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1/4 cup butter, melted
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3/4 cup sugar
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1 tablespoon ground cinnamon
Directions
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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.
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2.
Beat potato mixture and 5 cups flour into yeast mixture until smooth. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
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3.
Punch down dough and divide in half. On a lightly floured surface, roll each half into a 16x8-in. rectangle. Brush with melted butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 8x4-in. loaf pans. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°. Bake loaves until golden brown, about 20 minutes. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks; serve warm.
Nutrition Facts
1 piece: 208 calories, 7g fat (4g saturated fat), 35mg cholesterol, 387mg sodium, 33g carbohydrate (11g sugars, 1g fiber), 4g protein.
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