Pan de Jamon (ham bread)

Daniel Aguilar's Note:

I love this dish in december ;)

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 10

for the yeast

• 1 ½ cups water
• 5 teaspoons granulated yeast
• 1 teaspoon sugar

for the dough

• 250 g butter
• 1 liter warm milk
• 2 kg flour
• 1 teaspoon salt
• 1 teaspoon sugar

for the filling

• 1 ½ kg sliced ham
• ½ kg smoked bacon
• 250 g butter
• ½ kg olive
• ½ kg raisins
• 1 egg (to "varnish")

Directions:

1. In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head".
2. Add the butter to the warm milk, the sugar and the salt.
3. Pour the milk onto the flour, mix and add the yeast.
4. Make a dough and knead for 15 minutes.
5. Beat down on a table and put in an oiled bowl and cover with a damp cloth.
6. Set aside for an hour.
7. Roll out the dough with a rolling pin.
8. Coat with butter.
9. Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).
10. Roll it up like a swiss roll and brush the"tongue" with some egg to seal it.
11. Bake at 350° F for 3/4 of an hour.
12. Serve cool.
13. Can be kept in fridge for up to 4 days.
14. Sprinkle with water and heat up on a low heat before serving.

Reviews

[Toofpik]

Great recipe. It just forgot the capers (alcaparras).

[Sybila De Castro]

It's excellent but the for first timer, they need to specify how many breads you can get for this amount of dough. If these help in anyway I did six

[stereo mike]

I made this last Christmas and it was almost as good as the pan de jammon I had eaten the previous Christmas in Venezuela. Although in Venezuela this is a Christmas food, I will be making it all year round.