Recipe - Bone A Fidos

2 One fourth teaspoon Dry yeast (or 1 packed
Tablespoon compressed fresh
Yeast
One fourth cup (liquid measure) warm water
Pinch of sugar
3 One half cup Allpurpose flour
2 cup Whole wheat flour
2 cup Cracked wheat OR
1 cup Cornmeal
1 cup Rye flour
One half cup Nonfat dry milk (lightly
Spooned into the cup)
4 teaspoon Kelp powder
4 cup Beef or chicken broth
(liquid measure)

GLAZE
1 Large egg
2 tablespoon Milk

Equipment: Cookie sheets lined with parchment or aluminum foil; rolling
pin; 331/2" 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 draftfree spot for 1020 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 1/2inch bone cutter or a 2 1/2inch 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
Posted to MMRecipes Digest V3 #343

From: Captain captain@iquest.net

Date: Sun, 15 Dec 96 10:07 EST