6 halves sun-dried tomatoes
2 cups plain flour
½ tsp. salt
½ tbsp. dry yeast
1 tsp. honey
1 tsp. olive oil
2/3 cups warm water
1 tbsp. skim milk
2 tsp poppy seeds
Step 1. Chop tomatoes and set them aside.
Step 2. Place flour, salt and yeast in a food processor.
Step 3. Add honey and olive oil to your flour mixture with the machine running.
Step 4. Begin to gradually add the water with machine running and stop adding water as soon as the dough starts to cling together.
Step 5. Process for an additional minute.
Step 6. Turn out the dough onto a floured surface and knead for 3-4 minutes until its springy and smooth.
Step 7. Knead in the tomatoes.
Step 8. Form dough into a ball and place in a lightly oiled bowl. Leave to rise for 5 minutes.
Step 9. Preheat oven to 300 degrees (f).
Step 10. Divide the dough into 16 equal pieces and roll each piece into a long stick. Place on a lightly oiled cookie sheet and leave to rise in a warm place for 15 minutes.
Step 11. Brush you tomato sticks with milk and sprinkle with poppy seeds.
Step 12. Bake for 30 minutes and then cool your tomato sticks on a wire rack.
You should wind up with 16 tomato sticks.
Per serving they contain:
Enjoy! You’ll be the hit of the neighborhood at your next get-together!