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Teething Biscuits with Yeast










Easy-to-make teething biscuits, using yeast.


Food Allergies
Peanut
Cow's Milk
Egg


Ingredients
8 fl oz of milk   
2 fl oz of water tepid  
2 oz of butter   
1 egg yolk, beaten  
1 tsp of salt   
1 lb of flour unbleached  
2 tbsp of sugar   
1 tbsp of active dry yeast   


Directions
Place the butter, milk, salt and half the sugar in a saucepan.
Warm over a very low heat and allow to cool until tepid.
Dissolve the remaining sugar with the yeast in the lukewarm water.
Cover and set aside, until bubbles appear on the surface.
Next, mix the milk mixture with the yeast mixture, stirring thoroughly.
Add the beaten egg yolks, then gradually add 12oz of the flour.
Mix the dough well, then continue to add the flour a little at a time to create a soft dough.
Knead the dough on a lightly floured surface until smooth and elastic.
Place dough in a greased bowl and cover.
Set aside and allow the dough to rise until double in size.
Pull off small pieces of dough and, using your hands, roll into small balls.
Placed on a greased baking sheet/cookie sheet, leaving a few inches between each.
Set aside again and allow dough to rise until double in size once more.
Bake at 375 deg F/190 deg C for around 15 minutes, until golden brown.