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VenezuelanPan de jamón




Source of Recipe


Virginia Butterfield


Recipe Introduction


Pan de jamón is a traditional Venezuelan Christmas bread, but you can enjoy it any time of the year. A sweet, soft dough is rolled up around savory ham, sweet raisins and pimento-stuffed olives. The result is like a gift from heaven.


List of Ingredients




Pan de jamón (Venezuelan ham, raisin and olive bread)
(Venezuelan ham, raisin and olive bread)


Warm milk -- 3/4 cup
Butter -- 4 tablespoons
Sugar -- 2 tablespoons
Salt -- 1 teaspoon
Active dry yeast -- 1 (1/4-ounce) package
Lukewarm (110°F) water -- 1/4 cup
All purpose flour -- 3 1/2 cups
Egg, beaten -- 1
Butter, melted -- 2 tablespoons
Ham, thinly sliced -- 1/2 pound
Raisins -- 1/2 cup
Pimento-stuffed olives -- 1/2 cup
Egg yolks -- 2

Recipe




Add the milk, 4 tablespoons butter, sugar and salt to a saucepan and heat, stirring until the butter is melted and the sugar is dissolved.

Remove from heat and set aside to cool to lukewarm.

Mix the warm water and yeast together in a small bowl and set aside for 5 to 10 minutes to activate the yeast.

Add 3 cups of the flour to large mixing bowl.

Make a well in the center of the flour and add the yeast mixture, warm milk and beaten egg.

Stir with a wooden spoon to mix the ingredients and bring the dough together.

Remove the dough to a floured work surface and knead, adding extra flour as needed, until the dough is no longer sticking to your hands and is silky and elastic.

Remove the dough to a large, lightly oiled bowl.

Cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 1/2 to 2 hours.

Preheat oven to 375°F.

Remove the dough to a lightly floured work surface and punch it down with your fists to deflate it.

Roll the dough out into a rectangle about 12 inches wide and 15 inches long.

Brush the top surface of the dough with the 2 tablespoons of melted butter.

Spread the the ham, raisins and olives evenly over the dough, leaving a margin of about 1 inch around the edges.

Starting from the bottom, roll the dough up into a loaf.

Pinch the seam and fold under the ends to seal.

Place the loaf seam-side down on a baking sheet and cover it lightly with a clean towel.

Set aside to rise for another 30 to 45 minutes.

Beat the egg yolks with a tablespoon of water.

Brush the top of the loaf all over with the egg yolk wash.

Place the bread in the oven and bake for 30 to 40 minutes, or until the bread is golden brown on top and has a hollow sound when you tap on it.

Remove and cool before serving.


Variations

•Plump the raisins by first soaking them in a little warm water or sherry if you like.

•Some recipes include bacon in the filling.

•It's not traditional, but try adding some sliced Cheddar or Swiss cheese to the filling.