2 Bread dough loaves*
1 Large egg white
1/4 c Grated Parmesan cheese
1 ts Dried tarragon leaves
1 ts Dried dill weed
* – frozen white or whole wheat, thawed
Set loaves on a floured board and pat each loaf into a 5×10″
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 12×15″ 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 1 1/2″ apart.
With scissors at a 45′ angle, snip dough to make cuts about 1/2″ 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.
Yields
18 Servings