Dog Biscuits Iii Recipe




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Dog Biscuits Iii Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Dog Biscuits Iii

 

Ingredients

3 1/2 cup flour
2 cup whole wheat flour
1 cup rye flour
1 cup cornmeal
2 cup cracked wheat
4 tsp salt
1/2 cup dry milk
1 egg
1 package dry yeast (1 t)
1 pt chicken stock



 

Preparation

Ingredients not generally available may be found at health food
stores. Dissolve yeast in 1/4 c warm water. Add chicken stock and
pour into dry ingredients. Knead for 3 minutes, working into a stiff
dough. Roll dough into a 1/4 in. thick sheet and cut with cookie
cutters (cutters shaped like dog biscuits are available). Bake in 300
degree oven for 45 minutes, then turn oven off and leave biscuits in
oven overnight. In the morning the biscuits will be bone hard.Note:
This dough is extremely stiff to work with, but the end product is
excellent. From the Chester County, PA ASPCA

 

 

Servings: 150