Instructions: Combine olive oil and minced garlic in a small bowl. Microwave at HIGH 1 minute; set aside, and let cool.

Dissolve yeast and sugar in warm water, and let stand 5 minutes.

Combine 3 cups flour and salt in a large bowl. Add the garlic mixture and yeast mixture; stir until well-blended. Add 2 cups flour, stirring until a soft dough forms.

Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.

Punch the dough down; turn out onto a lightly floured surface, and let rest for 5 minutes. Divide the dough in half, and roll each portion into a 15 x 10-inch rectangle. Combine chopped spinach, Parmesan cheese, and Italian seasoning, and stir well.

Arrange the spinach mixture evenly over each rectangle, leaving a 1/2-inch margin around edges. Roll up each rectangle, starting with a long edge, pressing to eliminate air pockets; pinch ends to seal. Place rolls, seam side up, on opposite ends of a large baking sheet coated with cooking spray.

Working with one roll at a time, fold roll in half, placing 1 half directly on top of other half; pinch ends to seal. Using kitchen shears, cut through folded end of roll, cutting through roll to within 1 inch of opposite end.

Twist the cut halves of dough outward so filling faces up. Repeat the procedure with remaining roll. Cover and let rise 1 hour or until doubled in bulk.

Combine the egg white and 1 tablespoon water, and stir well. Uncover the dough, and brush egg white mixture over loaves. Bake at 350 degrees for 20 minutes or until loaves sound hollow when tapped. Remove from pan, and let cool on wire racks.

Yield: 2 loaves, 20 servings per loaf.

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