Pan de Jamon (ham bread)

Recipe by Daniel Aguilar
READY IN: 1hr 5mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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