Instructions: Makes 2 loaves.

Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, 2 tablespoons oil, salt, and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

In small bowl, combine remaining oil, parsley, Parmesan cheese, basil, and garlic; set aside.

Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 15- x 12-inch rectangle. Spread each with half of basil mixture to within 1/2 inch of edges. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place loaves, seam sides down, on large greased baking sheet sprinkled with cornmeal. With sharp knife, make one lengthwise cut (1/8 inch deep) on top of each loaf to within 1 inch of ends. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes. Brush egg white mixture on loaves.

Bake at 400F for 25 to 30 minutes or until done. Remove from sheet; let cool on wire racks.

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