Sun-Dried Tomato Sticks

6 halves sun-dried tomatoes
2 cups plain flour
1/2 teaspoon salt
1/2 tablespoon dry yeast
1 teaspoon honey
1 teaspoon olive oil
2/3 cup warm water
1 tablespoon skim milk
2 teaspoons 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 300F. 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.

Makes 16. Per Serving: Calories 60, Fat <1g, Protein 2g, Sodium 75mg, Carb 11g, Chol 0mg.