Instructions: Combine broth and oil in a nonstick skillet. Place over medium heat until hot. Add onion, basil, and oregano; saute until onion is tender. Combine 2 cups flour and yeast; stir. Add milk to flour mixture, beating at low speed. Beat 2 minutes at medium speed. Add onion mixture, cheese, and sugar. Stir in enough of the remaining 4 cups flour to make a soft dough.

Sprinkle 2 Tablespoons flour over work surface. Turn out dough and knead until smooth and elastic. Place in bowl coated with cooking spray and turn once to coat. Cover and let rise until doubled.

Punch dough down and divide in half. Divide each half into 3 equal portions. Roll each portion into a 16-inch rope. Braid 3 ropes together on a baking sheet coated with cooking spray, pinching ends to seal.

Repeat with other half of ropes.

Cover and let rise until doubled. Brush with egg white. Bake at 350 degrees for 35 minutes or until loaves sound hollow when tapped. Cover with aluminum foil during the last 15 minutes of baking to prevent over-browning.

Makes 2 loaves.

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