Grandma Russell's Bread Recipe

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 6-8 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. For white bread: Shape two loaves and place in greased 8x4-in. loaf pans. For cinnamon bread: 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. 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 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 375degrees for 20 minutes; bake rolls at 375degrees for 25-30 minutes. Cover with foil if they brown too quickly. 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 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. Print Add to Recipe Box Email a Friend