Poppy Seed Snack Crisps & Vegetable Spread

Directions

• In a large bowl, dissolve yeast in warm water. Add the oil, sugar, poppy seeds, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Divide into fourths. Shape each into a 13-in. log. Place on baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
• Bake at 350° until golden brown, 15-20 minutes. Cool completely.
• Cut into 1/8-in. slices; place on ungreased baking sheets. Bake at 350° until golden brown and crisp, 15-20 minutes.
• Meanwhile, place cucumber in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Drain and pat dry. In a small bowl, beat cream cheese and garlic powder until smooth. Beat in carrot and cucumber. Serve with crisps. Store leftover crisps in an airtight container.