Yield: 18 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Bread dough loaves* |
| 1 \N | Large egg white |
| ¼ cup | Grated Parmesan cheese |
| 1 teaspoon | Dried tarragon leaves |
| 1 teaspoon | Dried dill weed |
* - frozen white or whole wheat, thawed Set loaves on a floured board and pat each loaf into a 5x10" rectangle. Cover lightly with plastic wrap and let rinse until puffy, 45 minutes to 1 hour.
Cut each loaf crosswise into 9 equal pieces. Pick up the ends of each piece, and stretch it to the length of a 12x15" greased baking sheet and set on pan; if dough snaps back, let rest a few minutes, then stretch again. Repeat to make each stick, spacing about 1½" apart.
With scissors at a 45' angle, snip dough to make cuts about ½" apart along about 4" of 1 end of each stick.
Beat egg white until slightly frothy; brush dough lightly with egg white. Mix cheese, tarragon, and dill. Sprinkle evenly over dough.
Bake in a 350' oven until breadsticks are browned, 20-25 minutes. (If using 1 oven, switch pan positions halfway through baking; chill remaining pans of dough until oven is free.) Transfer breadsticks to racks.
Serve warm or cool. If you make sticks ahead, let cool, package airtight, and hold up to 4 hours, or freeze. To recrisp, bake breadsticks (thawed, if frozen), uncovered, on pans in a 350' oven until warm, about 5 minutes.