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1
In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120u00b0-130u00b0. Add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
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2
Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes.
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3
Meanwhile, in a large bowl, combine the broccoli, cheese, bacon, egg, onion and oregano. On a lightly floured surface, roll dough into a 16x9-in. rectangle with a 16-in. side facing you. Spoon broccoli mixture lengthwise over top two-thirds of dough to within 1 in. of edges.
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4
Starting at the plain long side, fold dough over half of filling; fold over again. Pinch seams to seal and tuck ends under. Place, seam side down, on a greased
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5
. With a sharp knife, cut into eight strips to within 1 in. of pinched edge. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 15 minutes.
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6
Beat egg white and cold water; brush over dough. Bake at 400u00b0 for 25 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.
