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1
To make the sponge, stir the yeast and 1 teaspoon of sugar into the water in a mixing bowl and let stand until foamy, about 10 minutes.
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2
Add the egg yolks and remaining sugar and stir until smooth.
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3
Stir in half the flour and beat until smooth.
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4
Add the remaining flour and the salt and stir until a soft dough is formed.
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5
Knead gently on a floured surface for 3 to 4 minutes.
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6
Place in a bowl, cover with plastic wrap and let rise until double in size, about 1 hour.
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7
To make the dough, beat the eggs, sugar and salt together in a large mixing bowl.
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8
Add 1 cup of flour and stir until smooth.
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9
Cut the sponge into small pieces and add them to the dough mixture.
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10
Beat together, then add the remaining flour and mix with your hands to a shaggy mass.
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11
Mix in the butter.
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12
Sprinkle the dough with the grated cheeses and knead them in with your hands.
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13
Continue kneading on a lightly floured surface until the dough is elastic, supple and fairly smooth, 5 to 10 minutes.
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14
Place in a lightly oiled bowl, cover with plastic wrap and let the dough rise until almost tripled, about 1 1/2 hours.
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15
Turn dough out on a lightly floured surface and pat and roll into a large rectangle about 3/4-inch thick.
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16
Sprinkle half the provolone, half the salami and half the pepper over the surface.
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17
Fold into thirds, like a business letter; then roll the dough out again 3/4-inch thick.
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18
Sprinkle with the remaining provolone, salami and pepper and fold again into thirds.
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19
Gently knead for 2 to 3 minutes to distribute the cheese and salami evenly.
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20
Cut the dough in half and knead each half gently into a round ball.
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21
Place each ball in a buttered 2-quart charlotte mold or souffle dish.
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22
The dough should fill about half the mold.
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23
Cover with a towel and let rise to the tops of the molds, about 1 1/2 hours.
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24
Preheat the oven to 400 degrees.
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25
Brush the top of each loaf with the lightly beaten egg white.
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26
Place in the oven and bake for 45 minutes, until the tops are very brown and shiny.
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27
Remove from the molds and cool on racks.
