-GGMB18A
1 c Beef, chicken or vegetable
–stock
1 c Bread OR all-purpose flour
1 c Whole wheat or rye flour
–OR other dark flour
1 c Bulgar wheat
1/4 c Non-fat dry milk powder
1/2 ts Salt
1 1/2 ts Yeast
Use dough cycle. Roll dough to 1/4″ thickness. Cut with cookie
cutters or knife. Place on baking sheets sprinkled with cornmeal.
Cover with clean kitchen towels and let rise in warm place about 45
minutes. Bake at 325-degrees for 45 minutes. When all are baked, turn
off oven and return all cookies to cooling oven overnight to harden.
Store in airtight container. [Using a 3.5″ bone shaped cutter, I get
about 30-35 cookies from this recipe. Sam the Wonder Dog adores them.]
Yields
30 Cookies
