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  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Bone a Fidos

  3. Categories: Cookies, Christmas

  4. Yield: 80 servings

  5. 2 1/4 ts Dry yeast

  6. -packed

  7. Tablespoon compressed fresh

  8. Yeast

  9. 1/4 c (liquid measure)

  10. -warm water

  11. Pinch of sugar

  12. 3 1/2 c All-purpose flour

  13. 2 c Whole wheat flour

  14. 2 c Cracked wheat or --

  15. 2.00 tb milk

  16. 1.00 c cornmeal

  17. 1 c Rye flour

  18. 1/2 c Nonfat dry milk

  19. -(lightly

  20. Spooned into the cu

  21. -p)

  22. 4 ts Kelp powder

  23. 4.00 c beef or chicken

  24. -broth

  25. (liquid measure)

  26. Mmmmm--

  27. --glaze-- -- €

  28. 1 Large egg

  29. Equipment: Cookie sheets lined with parchment or aluminum foil;

  30. 3-31/2 bone cutter or 2 1/2 round cookie cutter.

  31. Place 2 oven racks in the upper and lower thirds of the oven.

  32. Preheat oven to 300F.

  33. Sprinkle the dry yeast or crumple the compressed yeast over the water

  34. 110F if dry yeast,

  35. 100F if compressed yeast

  36. and allow the yeast to sit in a draft-free spot for 10-20 minutes.

  37. The mixture should be full of bubbles. If not, the yeast is too old

  38. to be useful.

  39. In a large bowl, place all the dry ingredients and stir to blend

  40. them. Add the yeast mixture and 3 cups of the broth. Using your

  41. hands, in the bowl, mix to form the dough, adding more broth if

  42. needed to make the dough smooth and supple. Half a batch at a time,

  43. knead the dough briefly on a lightly floured counter. (Keep the

  44. second batch of dough covered with a moist towel while shaping and cutting the first.)

  45. Roll out the dough into an 18 x 13 x 1/4 rectangle. Cut it into 3 - 3 1/2-inch bone cutter or a

  46. 2 1/2-inch

  47. round cookie cutter. Reroll the scraps. Repeat the procedure with

  48. the remaining dough.

  49. For an attractive shine, lightly beat together the egg and milk.

  50. Brush the glaze on the cookies.

  51. 45 to 60 minutes or until brown and firm. For even baking,

  52. rotate the cookie sheets from top to bottom three quarters of the way

  53. through the baking period.

  54. Use a small, angled metal spatula or pancake turner to transfer the

  55. cookies to wire racks to cool completely.

  56. Store in an airtight container at room temperature. The dough must

  57. be used immediately. The baked cookies will keep for many months.

  58. Allow cookie sheets to cool completely between batches.

  59. From: Rose's Christmas Cookies by Rose Levy Beranbaum --

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