Tomato Breadsticks

1000 Great Recipes by Martha Day

• Ready In: 50 mins
• Yields: 16 sticks

Ingredients

• 2  cups flour
• 1⁄2 teaspoon salt
• 1⁄2 tablespoon dried yeast
• 1  teaspoon olive oil
• 1  teaspoon honey
• 2⁄3 cup warm water
• 6  halves sun-dried tomatoes packed in oil, drained and chopped
• 1  tablespoon milk
• 2  teaspoons poppy seeds

Directions

1. Place the flour, salt and yeast in a food processor. Add the honey and olive oil, and, with the machine running, gradually pour in the water until the dough starts to cling together. Process for a further 1 minute.
2. Turn out the dough onto a floured surface and knead for 3-4 minutes, until springy and smooth.
3. Knead in the sun-dried tomatoes. Form a ball and place in a lightly oiled bowl. Leave to rise for 5 minutes.
4. Preheat the oven to 300. Divide the dough into 16 pieces and roll each piece into a stick.
5. Place on a lightly greased baking sheet and leave to rise for 15 minutes.
6. Brush the sticks with milk and sprinkle with poppy seeds.
7. Bake for 30 minutes. Leave to cool on a wire rack.