Grandma Russell’S Bread

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Servings: 2 Difficulty: Advanced
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Rich, soft potato bread with a golden crust, perfect for sandwiches or cinnamon rolls.
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Grandma Russell’S Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 79.7

Description

This classic yeast bread uses mashed potatoes to create an incredibly soft, moist crumb that stays fresh longer than standard white bread. The combination of warm milk, butter, and eggs yields a rich, comforting flavor that is perfect for family dinners or holiday tables. You can bake it as simple loaves, twist it into sweet cinnamon bread, or cut it into tender cinnamon rolls. The dough is forgiving and easy to handle, making it a reliable choice for both novice and experienced bakers. Enjoy the aroma filling your kitchen as it rises and bakes to a perfect golden brown.

Ingredients

Directions

  1. In a large bowl, combine yeast, warm water, and 1 teaspoon sugar; set aside to activate.
  2. In a saucepan, heat milk, butter, salt, and remaining sugar until butter melts.
  3. Remove from heat and stir in mashed potatoes until smooth.
  4. Cool the potato mixture to lukewarm, then add eggs and mix well.
  5. To the yeast mixture, add the potato mixture and 5 cups flour.
  6. Stir in enough remaining flour to form a soft dough.
  7. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
  8. Place in a greased bowl, turning once to grease top.
  9. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  10. Punch down and divide dough in half.
  11. For white bread: Shape two loaves and place in greased 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans.
  12. For cinnamon bread: Roll each half into a 16-in. x 8-in. rectangle.
  13. Brush with melted butter; combine sugar and cinnamon and sprinkle over butter.
  14. Starting at the narrow end, roll up into a loaf, sealing the edges and ends.
  15. Place in greased 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans.
  16. For cinnamon rolls: Roll each half into an 18-in. x 12-in. rectangle.
  17. Brush with melted butter; sprinkle with cinnamon-sugar.
  18. Starting at the narrow end, roll up and seal edges and ends.
  19. Cut each into 12 pieces of 1-1/2 in.
  20. Place in greased 9-in. round baking pans.
  21. Cover and let rise until doubled.
  22. Bake loaves at 375 deg. for 20 minutes; bake rolls at 375 deg. for 25-30 minutes.
  23. Cover with foil if they brown too quickly.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 79.7kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 132.4mg6%
Total Carbohydrate 16.1g6%
Dietary Fiber 1.5g6%
Sugars 0.1g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure milk and butter mixture is lukewarm before adding eggs to avoid cooking them.

Mashed potatoes should be smooth and cooled to prevent killing the yeast.

Dough may be refrigerated overnight after the first rise for added flavor.

Cinnamon filling can be adjusted to taste by increasing sugar or cinnamon.

Store cooled bread in an airtight container at room temperature for up to 3 days.

Freeze wrapped loaves for up to 3 months; thaw at room temperature.

Keywords: bread, potato bread, cinnamon rolls, yeast, baking, homemade, soft bread, family recipe, dough, knead, rise, loaf, comfort food, breakfast bread, classic recipe, eggs, butter, flour, warm, fresh baked
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