| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Dairy, Eggs |
|
Cat food |
1 |
Servings |
INGREDIENTS
| 1 |
|
Envelope; ( 2 1/4 teaspoons) dry active yeast |
| 1/4 |
c |
Warm water; (110 to 115 degrees) |
| 1 |
c |
Warm chicken or fish stock |
| 2 |
tb |
Molasses |
| 2 |
c |
All purpose flour; ( approx.) |
| 1 1/2 |
c |
Whole wheat flour |
| 1 |
c |
Cracked wheat |
| 1/2 |
c |
Cornmeal |
| 1/2 |
c |
Dry milk powder |
| 1/3 |
c |
Fish food flakes |
| 1 |
ts |
Salt |
| 2 |
ts |
Garlic powder |
| 1 |
lg |
Egg |
| 1 |
tb |
Milk |
INSTRUCTIONS
Combine yeast and warm water. Let rest 5 minutes. Stir in broth and
molasses. Add 1 cup of all purpose flour and all the rest except egg and
milk). Turn dough out onto a floured surface. Knead in enough of remaining
flour to make a very stiff dough (5 minutes). divide in half. Cover and let
rest 10-15 minutes.
Roll out each portion to 1/4 inch thickness. Cut into shapes, preferably 1
inch fish shapes. Place on ungreased cookie sheet. combine beaten egg with
milk. Brush over biscuits.
Bake at 300 degrees for 35 minutes. Turn off oven and let biscuits cool in
oven overnight.
Posted to Bread-bakers Digest by Marg aka MEMAW <maf@fn.net> on Mar 29,
1998
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