Hi, from Charleston, WV!  I do most of the cooking at home, nothing to brag about, and that includes some baking.  I've lately been trying to recreate the breakfast bread my Grandma Owens used to make.  It was moderately heavy with a shiny, thick, leathery crust--basically a sort of biscuit dough made with watered down canned milk and bacon drippings for the fat.  She'd turn it out onto a pan or cast iron skillet and bake it in one large loaf...as I think of it, it didn't rise much, looked kind of like a calzone in appearance but filled with bread.  Anybody out there able to help?