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one one quarter teaspoons active dry yeastone scant cup warm water (one hundred and five-one hundred and fifteen°F), dividedthree/four teaspoon sugarabout two one quarter cups unbleached all-purpose flour plus more for kneading and dusting one third cup light or dark rye flour one one quarter teaspoons saltone quarter cup unbleached all-purpose flourabout two tablespoons light or dark rye flourone/about eight teaspoon saltone tablespoon olive oilone large egg white. .
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