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Ingredientes
- 2 x Bread dough loaves*
- 1 lrg egg white
- 1/4 c. Grated Parmesan cheese
- 1 tsp Dry tarragon leaves
- 1 tsp Dry dill weed
Direcciones
- * - 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 12 servings | |
| Calories 24 | |
| Calories from Fat 10 | 42% |
| Total Fat 1.13g | 1% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 57mg | 2% |
| Potassium 16mg | 0% |
| Total Carbs 1.85g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.08g | 0% |
| Protein 1.64g | 3% |
