6 halves
sun-dried tomatoes in olive oil, drained and chopped
15ml/1 tbsp milk
10ml/2 tsp poppy
seeds
Method:
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 (you may not need all the water).
Process for a further 1 minute.
Turn out the
dough on to a floured surface and knead for 3-4
minutes, until springy and smooth. Knead in the
sun-dried tomatoes. Form into a ball and place in a
lightly oiled bowl. Leave to rise for 5 minutes.
Preheat the oven
to 150C/300F/Gas 2. Divide the dough into 16
pieces and roll each piece into a 28 x 11cm/11 x 1/2in
stick. Place on a lightly greased baking sheet and
leave to rise in a warm place for 15 minutes.
Brush the sticks
with milk and sprinkle with poppy seeds. Bake for 30
minutes. Leave to cool on a wire rack.
Breads
Recipes - Tomato Breadsticks Recipe
