*  Exported from  MasterCook  *
                             DALE MURPHY BREAD
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            Bread flour (or more)
    1       pk           Rapid-rise yeast
    1       tb           Sugar
    1       t            Salt
      2/3   c            Water, heated to 125F
    3       tb           Butter
    1                    Egg
    1 1/2   tb           Italian pesto sauce
      1/4   c            Black olives, pref. Italian
                         - or Nicoise, drained,
                         - pitted and sliced
      3/4   c            Grated mozzarella cheese
      1/2   c            Crumbled Garlic-Herb Cheese
                         -(See below for recipe)
    6       oz           Smoked ham -- cut into strips
      1/2   c            Pimento
                         -ÿÿRoasted red peppers,
                         - peeled and seeded
    1       tb           Sun-dried tomatoes (opt.)
                         - drained & chopped
    1                    Egg -- beaten to mix
    1       tb           Water
                         -----HOMEMADE GARLIC & HERB CHEES-----
    1       lb           Cream cheese
                         - at room temperature
    1       lb           Butter -- at room temperature
    4                    Garlic cloves -- chopped
    3       tb           Fresh chopped herbs -- such as
                         -basil, chives, marjoram
                         -or thyme
                         Salt -- to taste
                         Freshly ground pepper
                         - to taste
   This savory bread is filled with meat, cheese, herbs and olives and is
   perfect for a trip to the ball park. It was named for Dale Murphy, a former
   player for the Atlanta Braves.
   IN FOOD PROCESSOR OR mixing bowl, combine 1 1/2 cups of the bread flour,
   yeast, sugar and salt. Add the water, butter and egg to the yeast mixture.
   Process or knead, adding enough flour in 1/2-cup increments, to make a soft
   dough. Knead until elastic and smooth, 1 minute in a food processor or 10
   minutes in a mixer or by hand. Place in oiled plastic bag or turn in
   greased bowl, cover with plastic wrap and let rest 15 minutes or, if you
   have time, let it double. On a lightly floured board, roll the dough to a
   14-by-10-inch rectangle. Place on a greased baking sheet. Spread pesto
   sauce down the center third of dough, lengthwise. Dot with olives,
   mozzarella and Garlic-and-Herb Cheese. Top with ham strips and sprinkle
   with peppers and sun-dried tomatoes.
   TO ENCASE FILLING, cut the unfilled dough diagonally on each side to 1-inch
   strips down the length of each side of the dough. Criss-cross the strips,
   bringing one strip over the center from one side, then a strip from the
   other, until the length of the filling is encased with the overlapping
   strips. Let double, uncovered, in a warm place for half hour. Preheat oven
   to 400F. Combine egg and water and brush the glaze on the loaf. Bake until
   done, about 25 minutes. Remove from pan and cool on wire rack before
   slicing. Serve warm or at room temperature.
   HOMEMADE GARLIC AND HERB CHEESE: Blend the cream cheese, butter and garlic
   in a food processor until smooth. Add the herbs and combine. Salt and
   pepper to taste. Can be made one week ahead, covered tightly, and
   refrigerated. Makes about 2 1/2 to 3 cups.
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