Asparagus Breadsticks

• 2 loaves Bread dough
• 1 egg white
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried tarragon leaves
• 1 teaspoon dried dill weed

1. Set loaves on a floured board and pat each loaf into a 5x10" rectangle.
2. Cover lightly with plastic wrap and let rinse until puffy, 45 minutes to 1 hour.
3. 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.
4. With scissors at a 45' angle, snip dough to make cuts about 1/2" apart along about 4" of 1 end of each stick.
5. Beat egg white until slightly frothy; brush dough lightly with egg white.
6. Mix cheese, tarragon, and dill. Sprinkle evenly over dough.
7. 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.
8. 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.

loaves bread, egg, parmesan cheese, tarragon, dill weed

Taken from www.yummly.com/recipe/Asparagus-Breadsticks-1646860 (may not work)