*  Exported from  MasterCook  *
 
                                Bone a Fidos
 
 Recipe By     : 
 Serving Size  : 80   Preparation Time :0:00
 Categories    : Animals
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4  ts            Dry yeast (or 1 packed
    1      Tablespoon    compressed fresh
                         Yeast
      1/4  c             warm water -- (liquid measure)
    1      Pinch         sugar
    3 1/2  c             All-purpose flour
    2      c             Whole wheat flour
    2      c             Cracked wheat OR
    2      tb            Milk
    1      c             Cornmeal
    1      c             Rye flour
      1/2  c             Nonfat dry milk (lightly
                         Spooned into the cup)
    4      ts            Kelp powder
    4      c             Beef or chicken broth
                         -- (liquid measure)
    1      MM            -- ¥
    1      MM            M---------------------------GLAZE----- -- €
    1      Large         egg
 
   Equipment: Cookie sheets lined with parchment or aluminum foil;   rolling
  pin; 3-31/2″ bone cutter or 2 1/2″ round cookie cutter.      Place 2 oven
  racks in the upper and lower thirds of the oven.   Preheat oven to 300F.
  Sprinkle the dry yeast or crumple the compressed yeast over the water   (110F
  if dry yeast, 100F if compressed yeast).  Add a pinch of sugar   and allow the
  yeast to sit in a draft-free spot for 10-20 minutes.   The mixture should be
  full of bubbles.  If not, the yeast is too old   to be useful.      In a large
  bowl, place all the dry ingredients and stir to blend   them. Add the yeast
  mixture and 3 cups of the broth.  Using your   hands, in the bowl, mix to form
  the dough, adding more broth if   needed to make the dough smooth and supple.
  Half a batch at a time,   knead the dough briefly on a lightly floured
  counter.  (Keep the   second batch of dough covered with a moist towel while
  shaping and   cutting the first.)      Roll out the dough into an 18 x 13 x
  1/4″ rectangle.  Cut it into   desired shapes, using a 3 - 3 1/2-inch bone
  cutter or a 2 1/2-inch   round cookie cutter.  Reroll the scraps.  Repeat the
  procedure with   the remaining dough.      For an attractive shine, lightly
  beat together the egg and milk.   Brush the glaze on the cookies.      Bake
  for 45 to 60 minutes or until brown and firm.  For even baking,   rotate the
  cookie sheets from top to bottom three quarters of the way   through the
  baking period.      Use a small, angled metal spatula or pancake turner to
  transfer the   cookies to wire racks to cool completely.      Store in an
  airtight container at room temperature.  The dough must   be used immediately.
  The baked cookies will keep for many months.      Allow cookie sheets to cool
  completely between batches.      From: Rose’s Christmas Cookies by Rose Levy
  Beranbaum      
  
 
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