Pan de jamón – Venezuelan ham bread

Ingredients for 1 servings:

• 500 g wheat flour
• 1 packet of dry yeast
• 50 g sugar
• 1 pinch of salt
• 3 m.-sized eggs
• 200 ml milk
• 50 g margarine
• 500 g ham, sliced
• 100g bacon
• 1 can of olives
• 100 g raisins

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

Christmas bread from Venezuela

In a bowl, mix the wheat flour, dry yeast, sugar, and salt well. Bring the milk to room temperature, melt the margarine, and add it to the flour mixture along with two eggs. Knead into a smooth dough, adding more flour if necessary. Let the dough rise in a covered bowl at room temperature for one hour, ideally in a closed microwave or oven. Remove the dough from the bowl and roll it out into a large rectangle with a rolling pin. Top with the ham, bacon, olives, and raisins. I always make rows with the olives, perpendicular to the direction you will be cutting them. I do the same with the bacon to ensure that each slice contains 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 it rise on the baking sheet for another hour. Whisk the egg and brush it over the bread, prick the bread with a fork, and bake at 180°C for 40-60 minutes. Let cool. Tip: Red bell peppers and capers also work great in the filling!