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1
Combine 1 C flour, sugar, salt, and yeast in a large bowl.
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2
Add 1 cup very warm water and 1 TBS oil; stir until well blended.
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3
Add 1 1/2 c flour stir until a soft dough forms.
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4
Turn dough out onto a floured surface.
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5
Knead until smooth and elastic (about 8 mins) add enough of remaining flour; 1 TBS at a time, to prevent dough from sticking to hands (dough will feel tacky).
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6
Place dough in a large bowl coated with cooking spray, turning over to coat top.
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7
Cover and let rise in a warm place free from drafts 45 mins or until doubled in size.
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8
Press two fingers into dough, if indentation remains, dough has risen enough.
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9
Punch dough down, and roll into a 15x10 rectangle on a lightly floured surface.
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10
Combine parsley and next 7 ingredients in a bowl.
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11
Spread parsley mixture evenlly over dough, leaving a 1/2 in boarder.
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12
Roll up rectangle tightly, starting at long side, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
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13
Place roll seam side down on a large baking sheet coated with cooking spray.
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14
Using a sharp knife, make a 1/4 in deep diagonal cut across top of loaf, using sharp knife.
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15
Cover and let rise 35 mins or until doubled in size.
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16
Combine egg white and 2 tsp water and gently brush over dough.
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17
Preheat oven 375.
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18
Bake 375 for 25-30 mins or until loaf is golden and sounds hollow when tapped.
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19
Cool on a wire rack.
