Bone a Fidos (Rose Beranbaum's doggie cookies)
She always provides measurements in volume, pounds/ounces, and grams. Most of us probably use volume, but in parenthesis I've also listed the other measures. I recall in The Cake Bible she tells you to pick one and stick to it throughout the recipe. :-)
Featured Pinch Tips Video
- 2 1/4 tsp
- dry yeast (one package) - (.25 ounces or 7 grams)
- 1/4 c
- warm water (2 ounces or 59 grams)
- 1 pinch
- 3 1/2 c
- all purpose flour (dip and sweep method) - (1 pound 1.5 ounces or 500 grams
- 2 c
- whole wheat flour (dip and sweep) - (11 ounces or 312 grams)
- 2 c
- cracked wheat (dip and sweep) - (4.5 ounces or 120 grams) the next entry is an either/or. the cracked wheat or the cornmeal, not both.
- 1 c
- cornmeal (dip and sweep) - (5 ounces or 115 grams)
- 1 c
- rye flour (dip and sweep) - (5.25 ounces or 145 grams)
- 1/2 c
- non-fat dry milk lightly spooned into the cup (1.75 ounces or 50 grams)
- 4 tsp
- kelp powder
- 4 c
- beef or chicken broth (2 pounds or 907 grams)
- 1 large
- egg (weighed without the shell: 1.75 ounces or 50 grams)
- 2 Tbsp
- milk (1 ounce or 30 grams)
1Preheat oven to 300 with the racks in the upper and lower thirds of the oven.
2Sprinkle the dry yeast or crumble the compressed yeast over the warm water (110 degrees if dry yeast, 100 degrees if compressed yeast). Add a pinch of sugar and allow the yeast to sit in a draft free spot for 10 to 20 minutes. The mixture should be full of bubbles. If not, the yeast is too old to be useful. Stir well to dissolve the yeast.
3In 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 batch.)
4Roll out the dough into an 18 inch by 13 inch by 1/4 inch thick rectangle. Cut into desired shapes, using a 3 to 3.5 inch bone cutter or a 2.5 inch round cutter. Reroll the scraps. Repeat the procedure with the remaining dough.
5For an attractive shine, lightly beat together the egg and milk. Brush glaze on the cookies.
6Bake 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.
7Store in an airtight container at room temperature. The cookies will keep for many months. (The dough must be used immediately)
8SMART COOKIE: (Rose always has these 'tips' along the side, so I am including them here)
- Cracked wheat and kelp are available in most health food stores.
- Use 2 cups of bran cereal (not flakes) in place of the cracked wheat if desired.
- If your dog is large, make larger cookies.
- This recipe can be halved successfully.
- Allow the cookie sheet(s) to cool completely before using for the next batch.