*  Exported from  MasterCook  *
                                BONE A FIDOS
 Recipe By     : 
 Serving Size  : 80   Preparation Time :0:00
 Categories    : Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4   ts           Dry yeast (or 1 packed
                         Tablespoon compressed fresh
      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)
    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
   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
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