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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.