"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Kerry's Bread Recipe

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This recipe for Kerry's Bread, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Micki Clark
Added: Friday, March 16, 2007


2 packets yeast
9 to 10 cups flour
1 tbsp salt
4 cups milk
2 cups oatmeal (quick)
3/4 cup molasses
1 cup raisins
1/4 cup butter
3/4 cup brown sugar
1/2 to 3/4 cup coarsely chopped walnuts

1. Scald milk, adding the oats when it is hot and cook 1 minute. Remove from heat and let stand until lukewarm about a half hour.
2. Mix 2 cups flour, yeast, and salt together dry in large bowl.
3. When milk/oat goop is cool enough, add to flour yeast mixture. Add 3/4 cup molasses and beat 10 minutes with beater.
4. Work in enough flour (5-6 cups) to make stiff dough. Add raisins, knead until elastic.
5. Oil and let rise, covered in a large bowl until double in size. Punch down and knead again.
6. Divide dough into thirds, rolling each third into a rectangle. Spread rectangles with butter, sprinkle generously with brown sugar, cinnamon and nuts.
7.Roll each rectangle up tightly, making sure tp seal ends. Place in three greased loaf pans. Brush with butter and let rise until just right height for baking.
8. Bake at 375 degrees for 45 to 60 minutes.

Number Of Servings:
Number Of Servings:
Makes 3 loaves
Personal Notes:
Personal Notes:
After we moved from Toranto to Wabasha, we missed the wonderful breads we enjoyed there to the point Kerry started baking bread. This is one of our favorites. He got the recipe from our friends daughter, Erin Hart O'Brien.




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