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1
Place 2 oven racks in the upper and lower thirds of the oven.
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2
Preheat oven to 300F (150C).
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3
Sprinkle the dry yeast or crumble the compressed yeast over the water.
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4
Add the pinch of sugar and allow yeast to sit in a draft-free spot for 10 to 20 min.
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5
The mixture should be full of bubbles.
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6
If not, the yeast is too old to be useful.
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7
Stir well to dissolve the yeast.
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8
In a large bowl, place all the dry ingredients and stir well to blend them.
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9
Add the yeast mixture and 3 cup broth.
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10
Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth and supple.
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11
Half a batch at a time, knead the dough briefly on a lightly floured counter.
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12
Roll out the dough into 18x13x 1/4 inch rectangle.
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13
Cut into desired shapes using 3 1/2 inch bone cutter or 3 1/2 inch cookie cutter.
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14
Reroll the scraps.
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15
Repeat procedure with remaining dough.
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16
For an attractive shine, lightly beat together the egg and the milk.
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17
Brush the glaze on the cookies.
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18
Bake for 45 to 60 minutes or until brown and firm.
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19
For even baking, rotate the cookie sheets from top to bottom 3/4 of the way thru the baking period.
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20
Use a small, angled metal spatula to transfer the cookies to wire racks to cool completely.
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21
Store in an airtight container at room temperature.
