Bone a Fidos Recipe
Easy and Delicious Food Gifts From Your Kitchen
Bone a Fidos
2 1/4 ts Dry yeast
1/4 cup warm water (110¼F)
1 Pinch sugar
3 1/2 cups All-purpose flour
2 cups Whole wheat flour
2 cups Cracked wheat
2 tb milk
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
1 Large egg
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 300¼F. Sprinkle the dry yeast over the water. 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 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.
Source of Recipe: Rose's Christmas Cookies by
Rose Levy Beranbaum
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