Pan de jamón (Venezuelan ham, raisin and olive bread)
(Venezuelan ham, raisin and olive bread)
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.
Ingredients
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
Method
1.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.
2.Mix the warm water and yeast together in a small bowl and set aside for 5 to
10 minutes to activate the yeast.
3.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.
4.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.
5.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.
6.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.
7.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.
8.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.
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
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