Dog Biscuits
Recipe: Dog Biscuits
From: Bernard Clayton's New Complete Book of Breads
Makes: many dozens, how many depends on how big a cookie cutter you use
3-1/2 c. all purpose flour
2 c. whole wheat flour
1 c. rye flour
1 c. cornmeal
2 c. bulgur (cracked wheat)
1/2 c. nonfat dry milk
1 Tbsp. salt
1 pkg. (2-1/4 tsp.) dry yeast dissolved in 1/4 c. warm water (105-115 degrees)
2 c. chicken broth, warmed
1 egg, beaten
In a large bowl combine the dry ingredients. Add the dissolved yeast, broth, and egg. Mix together into a very stiff dough and knead for 3 min. (Or use a heavy-duty stand mixer to combine and knead.)
Heat oven to 300 degrees. Roll dough into 1/4" sheets. Cut with cookie cutters into any shapes you like, or in a pinch just cut with a knife. Place on a baking sheet; can be very close together. Reroll scraps and keep cutting. This amount will tightly fill 2 half-sheet pans.
Bake for 45 minutes, then turn the heat off and leave to dry thoroughly overnight. Store in an airtight container.
Notes:
This is an extremely stiff dough and takes some serious arm power both to knead and to roll out; if you use a mixer, be cautious and only mix at the lowest speed or you're likely to burn the motor out.
Juno loves them. We usually give some to our neighbor dogs too.
From: Bernard Clayton's New Complete Book of Breads
Makes: many dozens, how many depends on how big a cookie cutter you use
3-1/2 c. all purpose flour
2 c. whole wheat flour
1 c. rye flour
1 c. cornmeal
2 c. bulgur (cracked wheat)
1/2 c. nonfat dry milk
1 Tbsp. salt
1 pkg. (2-1/4 tsp.) dry yeast dissolved in 1/4 c. warm water (105-115 degrees)
2 c. chicken broth, warmed
1 egg, beaten
In a large bowl combine the dry ingredients. Add the dissolved yeast, broth, and egg. Mix together into a very stiff dough and knead for 3 min. (Or use a heavy-duty stand mixer to combine and knead.)
Heat oven to 300 degrees. Roll dough into 1/4" sheets. Cut with cookie cutters into any shapes you like, or in a pinch just cut with a knife. Place on a baking sheet; can be very close together. Reroll scraps and keep cutting. This amount will tightly fill 2 half-sheet pans.
Bake for 45 minutes, then turn the heat off and leave to dry thoroughly overnight. Store in an airtight container.
Notes:
This is an extremely stiff dough and takes some serious arm power both to knead and to roll out; if you use a mixer, be cautious and only mix at the lowest speed or you're likely to burn the motor out.
Juno loves them. We usually give some to our neighbor dogs too.