- 1 envelope active dry yeast
- 1/4 cup warm water (105° to 115°)
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 3 1/2 cups all-purpose flour* plus additional for kneading
- 2 cups whole wheat flour*
- 1 cup rye flour*
- 1 cup yellow cornmeal
- 1/2 cup nonfat dry milk (powdered milk)
- 3 1/2 - 4 cups beef broth (from bouillon is fine)
- Vegetable oil, for coating
- 2 egg whites, for glazing
- 1 tablespoon water, for glazing
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Stir yeast into warm water along with sugar and allow to stand about 5 minutes or until foamy. Mix all-purpose flour, whole wheat flour, rye flour, cornmeal and powdered milk in a large bowl.
- Stir in foamy yeast mixture and enough of beef broth (no hotter than lukewarm) to form a stiff dough.
- Turn dough out onto a lightly floured surface and knead until smooth (about 5-10 minutes), adding flour as necessary to prevent sticking. Rub hands lightly with vegetable oil and coat surface of dough. Divide dough in half and place half in a lightly oiled bowl covered with foil. Roll out other half to a 1/4-inch tickness and cuto into bone shapes with a metal cookie cutter.
- Place treats about 1/2 inch apart on lightly greased baking sheets. (Note: Do not allow treats to sit for an extended length of time, because they will rise to a thickness that Rover may have difficulty chewing.)
- Beat egg whites lightly with water until just foamy and brush over tops of treats.
- Bake in a preheated 300° F oven for 45 - 60 minutes, or until well browned and crispy. Rotate sheets about halfway through baking time for even browning.
- Remove cookies from sheets and cool thoroughly on racks. If cooled cookies are not thoroughly hard and crisp, simply return them to oven and rebake at 15 minute intervals until they are doggone good 'n crunchy.
- Now, punch down reserved dough, roll, cut and back. Cool cookies thoroughly; store covered at room temperature. These doogie cookies will keep for months. Recipe yields about 10 dozen 3 1/2-inch treats.
- To package: Try mounding a doggie dish high with these treats and then wrap tightly with plastic wrap. Attach a festive bow.
IMPERIAL SUGAR INSIGHT
Recipe originally appeared in Homemade Good News 1992 Volume XII.