Search
by Ingredient

Bone a Fidos

StarStarHalf starEmpty starEmpty star

Your rating

Recipe

 

Yield

80 servings

Prep

60 min

Cook

60 min

Ready

120 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 ¼ teaspoons yeast, active dry
Camera
¼ cup water
warm
Camera
1 pinch sugar
* Camera
3 ½ cups all-purpose flour
Camera
2 cups whole-wheat flour
Camera
2 cups cracked wheat (bulgur)
or 1 c cornmeal
Camera
1 cup rye flour
½ cup milk, skim, (non fat) powder
(lightly spooned into the cup)
Camera
4 teaspoons kelp powder
*
4 cups beef stock
or chicken
Camera
Glaze
1 large eggs
Camera
2 tablespoons milk
Camera

Ingredients

Amount Measure Ingredient Features
11 ml yeast, active dry
Camera
59 ml water
warm
Camera
1 pinch sugar
* Camera
828 ml all-purpose flour
Camera
473 ml whole-wheat flour
Camera
473 ml cracked wheat (bulgur)
or 1 c cornmeal
Camera
237 ml rye flour
118 ml milk, skim, (non fat) powder
(lightly spooned into the cup)
Camera
2E+1 ml kelp powder
*
946 ml beef stock
or chicken
Camera
Glaze
1 large eggs
Camera
3E+1 ml milk
Camera

Directions

Equipment: Cookie sheets lined with parchment or aluminum foil; rolling pin; 3 to 3½ inch bone cutter or 2½ inch round cookie cutter.

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

Preheat oven to 300℉ (150℃)

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 to 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 ¼ inch rectangle.

Cut it into desired shapes, using a 3 - 2½-inch bone cutter or a 2½-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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 515% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 28mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe