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RAGG'S DOG BISCUITS 3 1/2 c. flour 2 c. whole wheat flour 1 c. rye flour 1 c. corn meal 2 c. cracked wheat 1/2 c. dry powdered milk 3 tsp. salt 1 pkg. dry yeast 1/4 c. warm water 2 c. chicken broth or other liquid 1 egg 1 Tbsp. milk Combine flour, cornmeal, wheat, milk powder and salt in large bowl; mix well. Dissolve yeast in warm water, add chicken broth. Stir into dry ingredients. Continue mixing with hands. Turn stiff mixture out on a lightly floured board. Knead 3 minutes, adding more liquid as needed until mixture becomes smooth. Dough should be quite stiff. Roll out on floured board 1/4-inch thick; cut into shape with cookie cutters. Place on ungreased cookie sheets, brush with combined egg and milk. Bake for 45 minutes at 300 degrees. Turn off heat, leave in oven overnight to get bone hard. Store in airtight container. Makes 8 dozen, depending on size. *SCTMICROWAVE DISHES: This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |