In a large mixing bowl stir together 1 cup of the flour, the yeast, pepper, and salt. Add 1 cup warm water and oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (1 to 1-1/4 hours).

Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a large baking sheet. Roll the dough into a 12x10-inch rectangle. Sprinkle provolone cheese and Parmesan or Romano cheese on top of dough. Roll up, jellyroll style, starting from a long side. Moisten edge with water and seal. Taper ends. Place, seam side down, on prepared baking sheet. Cover and let rise until nearly double (30 to 45 minutes).

With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of the loaf. Brush the loaf with a mixture of the egg white and 1 tbsp water. Bake in a 375° oven for 15 minutes. Brush again with egg white mixture. Bake for 20 to 25 minutes more or until loaf sounds hollow when tapped. Remove from baking sheet and cool on a wire rack.