Categories: Breads 
      Yield: 8 servings 
  
-----------------------------------DOUGH----------------------------------- 
  2 1/2 c  Bread flour (or more) 
      1 pk Rapid-rise yeast 
      1 tb Sugar 
      1 ts Salt 
    2/3 c  Water, heated to 125F 
      3 tb Butter 
      1    Egg 
 
----------------------------------FILLING---------------------------------- 
  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 
           -=OR=- Roasted red peppers, 
           - peeled and seeded 
      1 tb Sun-dried tomatoes (opt.) 
           - drained & chopped 
 
-----------------------------------GLAZE----------------------------------- 
      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.