20 kalamata olives (about 3/4 cup), pitted
1 anchovy fillet
1 tablespoon chopped garlic
2 tablespoons olive oil
Freshly ground black pepper
1 package of dry active yeast
2 tablespoons sugar
2 tablespoons vegetable oil
1 1/2 cups warm milk (110 degrees F.)
4 to 4 1/2 cups all-purpose flour
1 teaspoon salt
1 slightly beaten egg white
1 tablespoon water
1 tablespoon kosher salt
1 cup Creole mustard
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