Peanut Butter Bones

Peanut Butter Bones (Adapted from 2DP)

2 1/4 teaspoons active-dry yeast
1/2 cup lukewarm water
1 cup mashed potatoes
1 cup milk
1 cup chunky peanut butter
1/2 cup chicken stock
1/4 cup molasses
1 egg
2 cups whole wheat flour
1/2 cup rye flour
1/2 cup rice flour
1 1/2 to 2 1/2 cups all-purpose flour, divided (may need more)

Preheat oven to 325

Dissolve yeast in the warm water inside a large bowl.

In a large saucepan, add potatoes, milk, peanut butter, stock and molasses. Bring to a boil, stirring often, then remove from the heat and let cool until lukewarm.

Stir into yeast mixture, then blend in the egg. Gradually stir in the wheat, rye and rice flours. Mix in enough of the white flour to form a stiff dough.

Scoop dough onto a heavily floured surface knead until smooth. Cover and let dough relax for 5 minutes. Roll dough to a 1/2" thickness. Cut out as many shapes as you can and set them on ungreased baking sheets. Re-roll the scraps and continue cutting out shapes until the dough has been used up.

Bake until a light golden, about 50-60 minutes - they will still have some give to them. Remove and place on wire racks to cool for several hours.

Yield depends on the size of the cutters - we got between 5 to 6 dozen.

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