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Recipe Name: Asparagus Breadsticks Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 18

2 Bread dough loaves*
1 Large egg white
1/4 Cup(s) Grated parmesan cheese
1 Teaspoon(s) Dried tarragon leaves
1 Teaspoon(s) dried dill weed
~ 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

Nutrition (calculated from recipe ingredients)
Calories: 7
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 1.2mg
Sodium: 24.5mg
Potassium: 9.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g

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