Recipe: Sun-Dried Tomato Herb Bread Sticks (bread machine dough cycle)

SUN-DRIED TOMATO HERB BREAD STICKS
(bread machine dough cycle)

"These crunchy bread sticks are reminiscent of the sun-ripened flavor of summer tomatoes. Great with Italian cheese, salami, and Chianti for a light al fresco supper."

2 1/4 teaspoons active dry yeast
3 cups bread flour
1 teaspoon salt
1 teaspoon dried oregano
1 cup, plus 2 tablespoons water
1/4 cup coarsely chopped sun-dried tomatoes

Add ingredients as stated in owner's manual. Set bread machine on dough/manual setting. At the end of the program, press clear/stop. To punch dough down, press start and let knead for 60 seconds.

(If your bread machine does not have a dough/manual setting, follow
normal bread making procedure, but let dough knead only once. At the end of the kneading cycle, press clear/stop. Let dough rise for 60 minutes, checking after the first 30 minutes to make sure dough does not over-rise and touch the lid. Press start and let machine run for 60 seconds to punch dough down. Press clear/stop.)

Preheat oven to 375 degrees F.

Remove dough and let rest 5 minutes before shaping.

Cut dough in half. On lightly floured work surface, roll out dough with a floured rolling pin into a 1/4-inch thick rectangle. Cut lengthwise into 1/4-inch wide strips, 8-inches long. Carefully place on lightly greased baking pans.

Bake approximately 20 minutes or until just beginning to brown. Remove from oven and cool on wire rack.

Source: The Ultimate Bread Machine Cookbook by Tom Lacalamita