Good for him (your dad for recording it all)! The bad thing about passed-down recipes for breadlike substances is that when someone has been making the same recipe for years, they have a feel for how "heavy" the flour is on the day they're baking.
They know by "feel" whether it's holding moisture or not and how much shortening to use - extra or hold back. Less flour or more flour? Usually, "more flour" is not the best answer. More liquid and then more flour can work. It's just so hard to predict!
Tell me about your sausage bread made from that. Also, did she not add anything at all to the "wushdede" dough? No sugar or ricotta or anything sweet, just the sugar dusting?
I'll ask my dad. I know she didn't add anything but a good sugar shake to the wushdede, but I'm not certain when she added the sausage into the dough for the loaves. I never paid a lot of attention to what was going on in the kitchen. We only visited our New Yorker relatives a few times a year so I was usually busy goofing off with the cousins. It was the kids' job, btw, to sauce and top the pizzas (using grandma's sauce and under her supervision, of course). The kids also supplied the sugar shake, not that we minded. The wushdede was gone before the first pizza came out of the oven.