For the love of Challah-by Tina Smith on 05/04/13
Romy loves Challah bread. For those of you who aren't familiar with it, Challah is a yeast-risen egg bread that is traditionally braided before baking. It has a little sweetness, and is just delicious! Naturally, dogs shouldn't be eating bread, and normally Romy is completely disinterested in any yeast-type products I'm making or eating. There's just something about Challah. All I have to do is take a small piece out of the bag, and she is putting on her cutest begging face and is generally so pathetic that I have to capitulate and give her a tiny piece. Seriously, I have been eating a steak and she's not nearly as interested. Interestingly, she isn't the only dog of my acquaintance to harbor this passion for Challah bread. My good friend's lab puppy actually climbed up on her dining room table not once, but twice to steal a piece of the Challah loaf I had brought over to share for dinner, ignoring the other foods on the table. One of my clients has a pug who waits for that fresh loaf to be torn into on Friday nights, spinning in circles and yapping excitedly. An intriguing phenomenon! Since bread is so fattening for dogs (and us humans, too!), here's a delicious alternative-one of Romy's favorite home-made dog treat recipes that's almost as good as that bread....enjoy!!
(recipe from You Bake 'Em Dog Biscuits Cookbook by Janine Adams)
For the topping:
1 egg, beaten with a pinch of salt
1 tablespoon sesame seeds
For the Batter:
2 1/4 cups whole wheat flour, plus extra for rolling
3/4 cup wheat bran
1/4 cup natural smooth peanut butter
1/4 cup milk
1/2 cup unsweetened applesauce
Preheat oven to 350 degrees. Beat the egg with a pinch of salt and set aside. Mix the flour and wheat bran together in a large bowl. In a food processor, mix the peanut butter and milk until the peanut butter is liquefied. Add the applesauce and the two eggs and mix well. Add the liquid mixture to the dry ingredients and stir into a stiff dough. Turn the dough out onto a lightly floured surface. Roll to 1/4-1/2" thickness. Use cookie cutters to cut into shapes and place on a cookie sheet. Brush each cookie with beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes or until the tops and bottoms brown. Store at room temperature in a loosely covered container.