Cheese and Chile Filled Bread - bread flour

Method

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