Cookbook:Pan de Jamón
|Pan de Jamón|
Pan de Jamón - This is a sweet and savory rolled loaf, traditionally made in Venezuela during Christmas. The bread is buttery soft and slightly sweet. The stuffing can vary but generally includes thin slices of cured ham, raisins, pickled olives, and sweet pimento peppers. It is meant to be sliced and eaten as a snack to be shared with many. The unsliced loaf travels well and is often gift-wrapped as a present.
- 1/4 cup warm water
- 1 teaspoon (4g, 1/2 packet) active dry yeast
- 6 teaspoons brown sugar
- 5 tablespoons melted butter
- 2 eggs
- 2 cups flour, plus extra
- 1/4 lb (220g) thin-sliced, cured ham
- 2 teaspoons olive oil
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 cup raisins
- 1/4 cup pimento-stuffed olives
- In a large bowl stir 1 teaspoon of the brown sugar into the water and sprinkle the yeast on top. Let sit 5-8 minutes until the yeast is foamy.
- While the yeast is proofing, lightly chop the raisins and olives, or give them a few pulses in a food processor. Put in a small bowl and set aside. Make sure the olives are drained of liquid before chopping.
- Once the yeast is foamy, add 1 cup of the flour, one egg, and 4 tablespoons of the butter. Mix thoroughly with a fork or with dough hooks.
- Add the second cup of flour, the milk, 4 teaspoons of the brown sugar, olive oil, and the salt. Blend thoroughly until it pulls together. Knead by hand or with dough hooks for 5-6 minutes. The dough should be smooth and slightly sticky.
- Place the dough in an oiled bowl and lightly cover the top of the dough with spray oil. Put in a warm place to rise, about 90 minutes.
- Once the dough is risen, turn out onto a lightly floured surface and roll into a square about 12 inches to a side. Brush with the remaining melted butter.
- Place a layer of ham slices, leaving a strip about 1 inch on one side uncovered. This will form the outermost edge of the roll.
- Spread the raisin / olive mixture evenly on top of the ham.
- Starting on the inner edge, tightly roll up the dough. It should make 3 or 4 full revolutions.
- Wet the uncovered strip of dough and roll the loaf until the edge is directly on the bottom. This allows the dough to stick to itself and form a tight seal. Pinch and twist the ends of the loaf with wet fingers to seal.
- Place the loaf on parchment paper on a large baking sheet.
- Beat the remaining egg with the remaining 1 teaspoon of brown sugar. Evenly brush the outside of the loaf with the mixture, taking care to wipe away any puddles that form.
- Put in a warm place to continue rising, about 40 minutes.
- Pre-heat the oven to 350F. Put the loaf in and bake for 30-40 minutes.
- Remove and cool on a wire rack.
- To serve, cut into slices about the width of your finger.