English | Español
Pan de Jamon is a traditional Venezuelan holiday dish. A simple but very impressive bread stuffed with ham, olives and raisins.
Original reipce makes 2 dozen Change Servings
COMBINE evaporated milk, butter, sugar and bouillon in a small saucepan over medium heat.
STIR constantly until butter is melted and sugar is dissolved. Remove from heat; let cool to room temperature.
COMBINE water and dry yeast in a small bowl. Set aside for 10 minutes to activate yeast.
ADD flour to the mixing bowl of a stand mixer. Make well in the center of the flour and add yeast mixture, milk mixture and 1 beaten egg.
KNEAD on low speed with dough hook attachment until dough is elastic and no longer sticky.
PLACE dough in a large, lightly oiled bowl.
COVER with plastic wrap and set in a warm area for 1 ½ to 2 hours. Dough should double in size.
TRANSFER dough to a lightly floured surface; knead and roll out to a 15 x 12-inch rectangle.
SPREAD ham and raisins evenly over rolled out dough, keeping a ½-inch dough border. Arrange a row of olives close to border and another row closer to the middle (this will ensure every slice has at least two pieces of olive).
ROLL dough up into a loaf. Place on baking sheet. Wet fingers with lukewarm water and spread on seam and sides, pinching sides shut and sealing the seam. Cover roll with plastic wrap and a towel and let rest for 1 hour.
PREHEAT oven to 350° F.
BRUSH top of loaf with remaining beaten egg; pierce loaf with fork.
BAKE for 40 to 45 minutes or until bread is golden brown. Remove from oven; let cool for 15 minutes and serve.
TIP: Add a layer of pancetta or bacon for a variation of flavor. For a spicy kick, add pickled jalapeños.
|Calories from Fat||60|
|Total Fat 7g||11%|
|Saturated Fat 3.5g||17%|
|Total Carbohydrate 33g||11%|
|Dietary Fiber 1g||5%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Select a rating (required)
What do you think about this recipe? (required)
Thank you for submitting your review!Close