When I was growing up thanksgiving day was always spent with my Nana Perkins, her sister-in-law, Etta Belle (Perkins) Rowell, and Etta’s daugher (Eleanor Shaw) and family. Dinner was held either at Nana Perkins house in Loudon or the Shaw farm in Chichester. The fixin’s were fairly traditional, except for an occasional lobster and Nana’s Shredded Wheat Bread.
Shredded Wheat Bread
From the kitchen of Alice M. (Brown) Perkins
reg. size shredded wheat biscuits
1/3 cup dry milk solids
1/2 teaspoon salt
1 package active dry yeast
2 cups very warm tap water
1-1/2 teaspoon margarine
1 beaten egg
1/4 cup molasses
5 cups ± flour
In large bowl break up shredded wheat biscuits and pour 1 cup of very warm tap water over them. Cool slightly and add margarine, beaten egg, molasses, 1 cup very warm tap water, salt, and un-dissolved dry yeast. Mix well.
Gradually add enough flour to make a thick batter.
Cover; let rise in warm place, free from draft, until doubled in bulk (about 1 hour).
Punch dough down; turn out onto lightly floured board. Knead slightly. Divide in half. Shape each half into loaf and place in greased loaf pan. Cover; let rise until doubled in bulk (about 45 minutes).
Bake in moderate over (375° F.) about 45 minutes to 1 hour, or until done. Remove from pans and cool on wire racks.