Monday, November 16, 2009
Homemade Dog Biscuits
I have been so bored! This lack of weather in my new home is really driving me bonkers. To pass the time in between dog walks on the golf course and Farmville sessions, I have been experimenting with baking in the high altitude (The town of Mammoth Lakes is at an elevation of 7800). For my first experiment I thought I would make dog biscuits because dogs don't care about texture or whether or not the dough has risen properly.
After some Internet research, I found this great website www.bullwrinkle.com. It has a ton of great dog biscuit recipes as well as information and tips about bulldogs and owning dogs. I made the Everyday Dog biscuit and my dogs LOVE them. These dog biscuits are super easy to make and are made with ingredients that are found in any typical pantry. The high altitude didn't affect the recipe too much (I added a little extra of water) and I omitted the garlic because I read somewhere that garlic may not be so great for dogs digestion. Also since I just moved and didn't have any honey I substituted black strap molasses. I've heard of molasses dog treats so I don't think the molasses substitution affected the outcome too much. Hank and George still gobbled up the treats.
Everyday Dog Biscuit
Originally published at www.bullwrinkle.com
2 tsp. dry yeast
1/2 cup lukewarm water
2 TBSP dry parsley
2 TBSP minced garlic (I omitted the garlic)
1 1/2 cups chicken broth
3 TBSP honey ( I used black strap molasses)
5-6 cups whole wheat flour
Preheat oven to 350˚F.
In a bowl, dissolve yeast into water. After it foams (about 5 minutes), stir in parsley, garlic (if using), honey, egg and chicken broth. Gradually add flour, stirring to combine until a stiff dough forms. If using a stand mixer, using the dough hook, mix until dough pulls away from the side of the ball, forming a ball on the hook. It should be smooth. If mixing by hand, knead on a floured surface, until smooth. Shape dough into a disk and roll to 1/4 inch thickness.
Using dog bone cutters, make biscuits. Gather scraps, re-roll and cut out more biscuits. Transfer to parchment lined baking sheets and bake for 30 minutes, remove from oven and turn over. Bake for another 15 minutes. After the biscuits are done baking, transfer all the biscuits to a baking sheet and leave in oven overnight to crisp.