Pan De Jamón – Venezuelan Ham Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 3 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Let the dough rise for 1 hour in a covered bowl at room temperature, preferably in the closed microwave or in the oven.
- 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.
- 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.
- 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.
- Tip: Red peppers and capers are also great in the filling!
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