Bone a Fidos

* 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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