Cheese and Chile Bread

Directions

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