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Tomato Breadsticks Recipe
|Plain flour||8 Ounce (225 Gram, 2 Cups)|
|Easy blend dry yeast||1 1⁄2 Milliliter (1/2 Tablespoon)|
|Olive oil||1 Teaspoon|
|Warm water||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Sun-dried tomatoes in olive oil||6 , drained, chopped|
|Skimmed milk||15 Milliliter (1 Tablespoon)|
|Poppy seeds||2 Teaspoon|
Calories 264 Calories from Fat 40
% Daily Value*
Total Fat 5 g7.2%
Saturated Fat 0.51 g2.6%
Trans Fat 0 g
Cholesterol 0.07 mg
Sodium 254.5 mg10.6%
Total Carbohydrates 50 g16.7%
Dietary Fiber 2.5 g9.8%
Sugars 2.9 g
Protein 5 g9.3%
Vitamin A 0.01% Vitamin C 0.12%
Calcium 4.8% Iron 2.9%
*Based on a 2000 Calorie diet
2. Turn out the dough on to a floured board and knead for 3-4 minutes until springy and smooth.
3. Knead in the chopped sun-dried tomatoes. Form into a bail and place in a lightly oiled bowl. Leave to rise for 5 minutes.
4. Preheat the oven to 150°C/300°F/ Gas 2. Divide the dough into sixteen pieces and roll each piece into a 28 x 1 cm / 11 x 1/2 in long stick. Place on a lightly oiled baking sheet and leave to rise in a warm place for 15 minutes.
5. Brush the sticks with milk and sprinkle with poppy seeds. Bake for 30 minutes. Leave to cool on a wire cooling rack.