Sauté the vegetables and garlic in the oil with the salt and cumin until
soft. Let cool slightly, then mix in crushed oregano.
Roll out bread dough in a rectangle approximately 11 x 15 inches. Spread
the vegetables and cheese down the middle of the dough. Cut dough (using kitchen
scissors) on opposite sides in diagonal 1-inch strips. Fold in the ends, then
fold the strips toward the center, alternating sides for a braided effect. Let
the loaf rise for 30 minutes.
Brush with egg glaze and bake for about 30 minutes.