Pan De Jamón – Venezuelan Ham Bread

Summary

Ingredients

• 500 g wheat flour
• 1 pack dry yeast
• 50 grams sugar
• 1 pinch (s) salt
• 3 egg (s)
• 200 ml milk
• 50 g mararine
• 500 g ham, sliced
• 100 grams bacon
• 1 can olives
• 100 g raisins

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Instructions

1. Mix the wheat flour, dry yeast, sugar and salt well in a bowl. Bring the milk to room temperature, melt the margarine and add to the flour mixture together with 2 eggs and knead into a smooth dough, add flour if necessary.
2. Let the dough rise for 1 hour in a covered bowl at room temperature, preferably in the closed microwave or in the oven.
3. Take the dough out of the bowl and roll it out into a large rectangle using the rolling pin. Top with the ham, bacon, olives and raisins. I always form rows with the olives, transversely to the later cutting direction. I`ll do the same with the bacon to make sure that each slice will contain olives and bacon.
4. Now roll up the dough, brush the end and the open sides with a little water and seal. Cover with cling film and a kitchen towel and let rise for another hour on the baking sheet.
5. Whisk the egg and brush the bread with it, poke holes in it with a fork and bake at 180 ° C for 40 - 60 minutes. Let cool down.
6. Tip: Red peppers and capers are also great in the filling!