Dog Bisquits

Directions

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

Preheat oven to 300℉ (150℃).

Sprinkle the dry yeast or crumble the compressed yeast over the water.

Add the pinch of sugar and allow yeast to sit in a draft-free spot for 10 to 20 min.

The mixture should be full of bubbles.

If not, the yeast is too old to be useful.

Stir well to dissolve the yeast. In a large bowl, place all the dry ingredients and stir well to blend them. Add the yeast mixture and 3 cup 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. Roll out the dough into 18×13x¼ inch rectangle. Cut into desired shapes using 3½ inch bone cutter or 3½ inch cookie cutter. Reroll the scraps. Repeat procedure with remaining dough. For an attractive shine, lightly beat together the egg and the 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 ¾ of the way thru the baking period. Use a small, angled metal spatula to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature.