Pan de Jamon (ham bread)

I love this dish in december ;)

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• for the yeast

• 1 1⁄2 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 1⁄2 kg  sliced ham
• 1⁄2 kg smoked bacon
• 250  g butter
• 1⁄2 kg  olive
• 1⁄2 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.