Sun-Dried Tomato Sticks
Source of Recipe
Unknown
Makes 16.
6 halves sun-dried tomatoes
2 cups plain flour
1/2 tsp. salt
1/2 tbsp. dry yeast
1 tsp. honey
1 tsp. olive oil
2/3 cups warm water
1 tbsp. skim milk
2 tsp poppy seeds
Chop tomatoes and set aside. Place flour, salt and yeast in a food processor. Add honey and olive oil to flour mixture with machine running. Begin to gradually add the water with machine running and stop adding water as soon as the dough starts to cling together. Process for an additional minute.
Turn out the dough onto a floured surface and knead for 3-4 minutes until springy and smooth. Knead in the tomatoes. Form dough into a ball and place in a lightly oiled bowl. Leave to rise for 5 minutes.
Preheat oven to 300-F. 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. Brush sticks with milk and sprinkle with poppy seeds. Bake for 30 minutes and cool on wire rack.
Per Serving: Calories 60, Fat 1 gm, Protein 2g, Sodium 75mg, Carbohydrate 11g, Cholesterol 0mg.
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