| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, Appetizers | 18 | Servings | |
INGREDIENTS
| 2 | Bread dough loaves* | |
| 1 | Large egg white | |
| 1/4 | c | Grated Parmesan cheese |
| 1 | ts | Dried tarragon leaves |
| 1 | ts | Dried dill weed |
INSTRUCTIONS
* - 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 recrisp, bake breadsticks (thawed, if frozen), uncovered, on pans in a 350' oven until warm, about 5 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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