Two Barking Dogs

	1 package dry yeast 1/2 cup lukewarm water 1 cup mashed potatoes 1 cup milk 1/4 cup molasses 1/2 cup chicken stock	1 cup chunky peanut butter 1 cup whole wheat flour 1/2 cup rye flour 1/2 cup rice flour 1 egg 2 cups all-purpose white flour

(Substitutions: You can substitute mashed sweet potatoes for the white potatoes. If you don’t have chicken stock, you can use water. Chunky or smooth peanut butter is ok, too.)

Directions:
Preheat oven to 325 ° F

In a large bowl, dissolve yeast in water. In a large saucepan, mix together the potatoes, milk, molasses, stock, and peanut butter. Heat, stirring frequently until boiling. Remove from heat and let cool to room temperature. Add yeast mixture. Gradually blend in the egg, wheat, rye, and rice flours. Add enough white flour to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball and roll to 1/2-inch (12 mm) thick. Using cookie cutters, cut out biscuits. Place on ungreased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 45 minutes. Let cool overnight. Makes several dozen bones – they freeze well.