Dale Murphy Bread
Created by Nathalie Dupree (recipe printed in the July 1998 Chop Talk)
Makes one large loaf of 2-3 small loaves
Ingredients for dough:
2-1/2 to 3 cups bread flour; 1 package rapid-rise yeast; 1 tbs. sugar; 1 tsp. salt; 2/3 cups water, heated to 125 degrees; 3 tbs. butter; 1 egg.
Ingredients for filling:
1-1/2 tbs. Italian Pesto sauce; 1/4 cup black olives, preferably Italian or Nicoise- drained, pitted and sliced; 3/4 cup grated mozzarella cheese; 1/2 cup crumbled garlic and herb cheese; 6 oz. smoked ham, cut into strips (smoked salmon may also be used); 1/2 cup pimento or roasted red peppers, peeled and seeded; 1 tbs. sundried tomatoes, drained and chopped (optional).
Glaze:
1 egg, beated to mix; 1 tbs. water.
In a food processor or mixing bowl, combine 1-1/2 cups of the bread flour, the 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 as a baby's bottom, 1 minute in a food processor, 10 minutes by hand. Place in a 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 x 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 optional sun-dried tomatoes. To encase the filling, cut the unfilled dough diagonally on each side into 1-inch strips down the length of each side of the dough. Criss-cross the strips, bringing one strip over the center, 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 1/2 hour.
Preheat oven to 400 degrees Fahrenheit. Combine the 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.
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