Asparagus Breadsticks

Photo: flickr user avlxyz

Ingredients

2 Bread dough loaves*

1 lrg egg white

1/4 cup Grated Parmesan cheese

1 teaspoon Dried tarragon leaves

1 teaspoon Dried dill weed

Preparation

* - 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 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 re-crisp, bake breadsticks (thawed, if frozen), uncovered, on pans in a 350' oven until warm, about 5 minutes.