Doggie bones (for our four-legged friends!)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (1/4 -oz) active dry yeast |
| ¼ | cup | Warm water (110 to 115 degrees) |
| 1 | cup | Warm beef broth (110 to 115 degrees) |
| 2 | tablespoons | Molasses |
| 1¾ | cup | All purpose flour (up to 2) |
| 1½ | cup | Whole wheat flour |
| 1 | cup | Cracked wheat |
| ½ | cup | Cornmeal |
| ½ | cup | Dry milk powder |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Garlic powder |
| 1 | large | Egg |
| 1 | tablespoon | Milk |
Directions
Combine yeast and warm water; let stand 5 minutes. Stir in broth and molasses. Stir in 1 cup all pourpose flour and next 6 ingredients. Turn dough out onto a floured surface. Knead in enough remaining flour to make a very stiff dough (5 minutes). Divide dough in half. Cover and let rest 10 minutes.
Roll each portion to ¼-inch thickness (small dogs) or ⅜-inch thickness (large dogs). Cut with a 2- or 4-inch bone-shaped cutter, and place on ungreased baking sheets.
Combine egg and milk, stirring well; brush over biscuits. Bake at 300 degrees for 35 minutes (smaller biscuits) or 45 minutes for the thicker biscuits. Turn off oven, and let biscuits cool in oven overnight. Yield: 20 to 25 biscuits.
CAT BISCUITS: Add ⅓ cup fish food flakes, and substitute chicken broth for beef broth. Roll to ¼-inch thickness and cut with 1-inch fish-shaped cutter. Bake at 300 degrees for 20 minutes. Remove from oven; cool.
Posted to EAT-L Digest 28 Nov 96 From: Cheryl Constantine <Nickaduck@...> Date: Fri, 29 Nov 1996 14:25:59 -0500