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.