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1
Combine 1 cup flour, sugar, salt, and yeast in a large bowl; stir well.
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2
Add 1 cup very warm water and 1 tablespoon oil; stir until well blended.
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3
Add 1-1/2 cups flour; stir until a soft dough forms.
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4
Turn dough out onto a lightly floured surface.
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5
Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
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6
Place dough in a large bowl coated with cooking spray, turning to coat top.
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7
Cover and let rise in a warm place (85 deg), free from drafts, 45 minutes or until doubled in bulk.
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8
Punch dough down, and roll into a 15- x 10-inch rectangle on a lightly floured surface.
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9
Combine parsley and next 7 ingredients in a bowl; stir well.
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10
Spread parsley mixture evenly over dough, leaving a 1/2-inch margin around edges.
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11
Roll up dough, starting at long side, pressing firmly to eliminate air pockets; pinch ends and seam to seal.
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12
Place roll, seam side down, on a large baking sheet coated with cooking spray.
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13
Using a sharp knife, make 1/4-inch-deep diagonal slits 3 inches apart across top of loaf.
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14
Cover and let rise in a warm place (85 deg), free from drafts, about 35 minutes or until doubled in bulk.
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15
Combine 2 teaspoons water and egg white, and gently brush over dough.
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16
Bake at 375 deg for 30 minutes or until loaf is golden and sounds hollow when tapped.
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17
Cool on a wire rack.
