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["* - Frzn white or possibly 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 till puffy, 45 min to 1 hour.", "Cut each loaf crosswise into 9 equal pcs.", "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 min, 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 till slightly frothy; brush dough lightly with egg white.", "Mix cheese, tarragon, and dill.", "Sprinkle proportionately over dough.", "Bake in a 350' oven till breadsticks are browned, 20-25 min.", "(If using 1 oven, switch pan positions halfway through baking; refrigerateremaining pans of dough till oven is free.)", "Transfer breadsticks to racks.", "Serve hot or possibly cold.", "If you make sticks ahead, let cold, package airtight, and hold up to 4 hrs, or possibly freeze.", "To recrisp, bake breadsticks (thawed, if frzn), uncovered, on pans in a 350' oven till hot, about 5 min."]
