Chile & Cheese Bread

2 3/4 cups flour
1 tsp. sugar
1 tsp. salt
1 package dry active yeast
1 cup very warm water
1 tbs. olive oil
cooking spray
1/4 cup parsley, minced
1/4 cup grated Parmesan cheese
1/4 cup grated cheddar cheese
3 tbs. jalapenos, minced
3 tbs. green onions, minced
1 tbs. olive oil
1/8 tsp. fresh ground pepper
4 large garlic cloves, minced
1 egg white, lightly beaten with 2 tsp. water

Combine 1 cup flour, sugar, salt, and yeast in bowl. Add 1 cup warm water and 1 tbs olive oil, stir until well blended. Add 1 1/2 cups flour and stir until soft dough forms.
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Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes. Add enough remaining flour 1 tbs. at a time to prevent dough from sticking to hands. Place dough in a large bowl coated with oil. Cover with plastic wrap and let rise in a warm place free from drafts for about 45 minutes or until doubled in size.
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Punch dough down and roll into a 15 x 10 inch rectangle on lightly floured surface. Combine parsley, cheeses, jalapeno, green onion, olive oil, black pepper, and garlic in medium bowl. Spread mixture on top of dough evenly, leaving a 1/2 inch border all around. Roll up tighlty starting at long side, pressing firmly to remove air pockets, pinch seam and seal. Place roll, seam side down on baking sheet coated with cooking spray. Using sharp knife, make 1/4 inch slits down top of dough. Cover and let rise for about 35 minutes.
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Preheat oven to 375 degrees. Combine 2 tsp. water and egg white and brush lightly over loaf. Bake for about 25 minutes until loaf is golden and sounds hollow when tapped.

***Recipe taken from "The Complete Cooking Light Cookbook"