In a large bowl, combine 2-1/2 cups flour, sugar, yeast, italian seasoning and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface. Divide dough into three pieces and shape each into a 13" rope. Dust a pizza peel with cornmeal and place ropes beside each other on the peel.
Pinch ends together and tuck under to seal, then braid the 3 13" ropes. Cover and let rise until doubled, about 30 minutes.
Brush egg white over dough. Sprinkle with dry topping and salt. Bake at 375° for 25-30 minutes or until golden brown. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.
