Grandma russell's bread

Ingredients

Directions

In a large bowl, combine yeast, warm water and 1 teaspoon sugar: set aside.In a saucepan. heat milk, butter, salt and remaining sugar until butter melts 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 form a soft dough turn out 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 1-½ hours. Punch down and divide in half. For white bread. Shape two loaves and place in greased 8-½-in. x 4-½-in. x 2-½-in.

loaf pans. For cinnamon bread Roll each half into a 16-in, x 8-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 8-½-in. x 4-½-in. x 2-½-in. loaf pans. For cinnamon rolls, Roll each half into an 18-·in. x 12-in. rectangle. Brush with melted butter; sprinkie with cinnamon-sugar. Starting at the narrow end, roll up and seal edges and ends. Cut each into 12 pieces of 1-½ in. Place in greased 9-in. round baking pans. To bake Cover and let rise until doubled. Bake loaves at 375 deg. for 20 minutes; bake rolls at 375 deg. for 25-30 minutes. Cover with foil if they brown too quickly.

Yield: 2 loaves or 2 dozen rolls Recipe By : Taste of Home