Bone a Fidos

Title:
Bone a Fidos

Yield:
80 Servings

Categories:
Cookies,
Christmas




Ingredients:





 2 1/4 ts Dry yeast (or 1 packed


          Tablespoon compressed fresh


          Yeast


   1/4 c  (liquid measure) warm water


          Pinch of sugar


 3 1/2 c  All-purpose flour


     2 c  Whole wheat flour


     2 c  Cracked wheat OR


     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)





-----------------------------------GLAZE-----------------------------------


     1    Large egg


     2 tb Milk





 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


 Posted to MM-Recipes Digest V3 #343


 


 From: Captain 


 


 Date: Sun, 15 Dec 96 10:07 EST