This morning I was thinking about making some bread. Since I wanted it to be done by lunch time and since it was already 10:30 am I decided to go for a recipe I have been eyeing for quite some time. The recipe is for tomato bread sticks. The recipe I have been drooling over for a few weeks now comes from a cookbook called: Vegetarian- a cooks guide to the sensational world of vegetarian cooking ( page 249) edited by Valerie Ferguson.

The bread sticks turned out very yummy. Warm, and soft, and full of flavor, these bread sticks were an all out hit. I ended up making thirteen and by the time lunch time was finished there were only two left (which I think are now gone).

I didn’t morph this recipe much. I used way more sun-dried tomato pieces then the recipe called for (the recipe said to use 6, and I used at least 15). I also used a lot more water then the recipe called for, as well as some of the oil from the sun-dried tomato jar, on top of the oil that was called for in the recipe.

The dough

The formed sticks

The sticks with the poppy seeds before baking

The baked sticks

Sun-Dried Tomato Bread sticks
Makes 13-16 bread sticks

2 cups all purpose flour
½ tsp salt
1 ½ tsp quick rise yeast
1 tsp honey
2 tsp olive oil
2/3 – 3/4 cup lukewarm water
15 pieces sun-dried tomato (or desired amount)
A small amount of the oil from the sun-dried tomato jar (1-2 tsp)
1 tbsp skim milk
1-2 tsp poppy seeds

Preheat oven to 300 degrees F.
In a large bowl combine the flour, salt, and yeast. Mix well. Add the oil, and the honey Stir. Add 2/3 cup lukewarm water. Add the sundered tomato pieces, and some extra oil from the jar. Knead to form a soft dough. If the dough seems too dry add some extra lukewarm water. Continue to knead the dough for about 8 – 10 minutes. Let the dough rise in a warm place for 5 minutes. Divide dough into desired amount of bread sticks, and form dough into sticks. Place on a greased baking sheet. Let the rolls rise for 15 minutes in a warm location. Brush on the milk and sprinkle the poppy seeds over the sticks. Bake in the preheated oven for 30 minutes. Serve warm. Enjoy.

I served my sun-dried tomato bread sticks with some sun-dried tomato, garlic, and cheese dip, and carrot sticks.