* - 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.
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.
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.