MV Obsession

My obsession with Martha's Vineyard.. phototography..genealogy and life in general and this and that…

Former Daggett House Inn …

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I stayed a few times at the Daggett House inn before it was recently renovated and turned into a private residence.  One of the things I remember most is their famous Grape Nut bread which my daughter is baking today.

On the lower level of the inn was the breakfast room.  According to the Guide to Martha’s Vineyard:

“The room was the first tavern on Martha’s Vineyard to sell beer and ale.  In 1660 the taverner, John Daggett, was fined five shillings for “selling strong liquor.”  In 1750 the Daggett House was added to the building.   Through the years the Daggett House was a custom’s house, a sailor’s boardinghouse, a store, and during the whaling era, a counting house. “

An interesting feature of the Daggett House was its secret room.  I’m not sure what it was used for in the 1600’s or so but during the past years as a B&B it was a guest room … provided they could find the secret door somewhere near the above pictured fireplace !!!

The back of the Daggett House had a nice expanse leading to the edge of Edgartown Harbor.  A perfect place to have a breakfast of their delicious Grape Nut bread toast.

Grapenut Bread from the Daggett House.

Now, remember, this recipe was a staple of the Daggett House Bed & Breakfast on Martha’s Vineyard until it closed. They used to readily hand out recipe cards, and the recipe was posted on the MVOL website up until recently–so I’m assuming there are no copyright issues. But just in case they are, I’m giving full credit here to the inn–it’s their recipe!

Makes 2 loaves

Mix:

2/3 c Grapenuts

1/3 c wheat germ

3 T butter

1/4 tsp salt

1/3 c dark brown sugar

1 1/3 c boiling water.

Stir and let cool to barely warm.

Then, combine 1 T yeast, 1 tsp sugar and 2/3 c warm water, and let stand until bubbly.

Add yeast to the dry mixture. Add 4 c all-purpose flour.

Knead until soft and smooth, then return to bowl and let rise, covered, until double in volume.

Punch down and divide into two loaves, knead for a few minutes, and put into greased loaf pans. Let rise until double in size.

Bake at 350 degrees for 50 minutes.

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Author: mvobsession

I'm married, I have two daughters and two grandchildren and they all love MV. Enjoy my MV blog and contact me if I can answer any questions. This blog started out as strictly about Martha's Vineyard but over the years I've branched out to include other obsessions and interests. I enjoy photography and like sharing my photos here as well. Hope you enjoy :)

One thought on “Former Daggett House Inn …

  1. First visited in 1982. Many lovely breakfasts there. Daughter worked as asst manager…Lucille Churgwin was still alive at the time (owner) and her 2 sons lived on the island. My daughter baked many of Lucille’s delicious recipes for guests. Many functions (weddings, etc.)held on grounds and in inn at that time. Lovely while it was there.

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