I stayed a few times at the Daggett House Inn before it was renovated and turned into a private residence. One of the things I remember most is their famous Grape Nut bread/toast.
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 and providing the GHOST wasn’t in residence!!!
The back of the Daggett House had a nice expanse leading to the edge of Edgartown Harbor. A perfect place to have a breakfast or sit and read.
I stayed at the Daggett House twice… once in the main house and once in the charming 2 room house in the garden. It was one of the nicest bed and breadfasts, and now is one of the nicest looking homes in Edgartown.
Grapenut Bread from the Daggett House.
(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 so I’m assuming there are no copyright issues. But just in case there is, I’m giving full credit here to the inn as it’s their recipe)
Makes 2 loaves
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.