Dale murphy bread

Yield: 8 servings

Measure Ingredient
2½ cup Bread flour (or more)
1 pack Rapid-rise yeast
1 tablespoon Sugar
1 teaspoon Salt
1½ tablespoon Italian pesto sauce
¼ cup Black olives, pref. Italian or Nicoise, drained, pitted and sliced
¾ cup Grated mozzarella cheese
½ cup Crumbled Garlic-Herb Cheese (See below for recipe)
1 Egg; beaten to mix
1 pounds Cream cheese at room temperature
1 pounds Butter; at room temperature
4 Garlic cloves; chopped
3 tablespoons Fresh chopped herbs; such as
⅔ cup Water, heated to 125F
3 tablespoons Butter
1 Egg
6 ounces Smoked ham; cut into strips
½ cup Pimento =OR=- Roasted red peppers, peeled and seeded
1 tablespoon Sun-dried tomatoes (opt.) drained & chopped
1 tablespoon Water 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 1½ 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 ½-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 ½ to 3 cups.

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