Pan de Jamon (Venezuelan Ham Bread)

This is a traditional Venezuelan Holiday Dish.

Pan de Jamon (Venezuelan Ham Bread)
Pan de Jamon (Venezuelan Ham Bread)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the yeast:

  • 1 1/2

    cups water

  • 5

    teaspoons granulated yeast

  • 1

    teaspoon sugar

  • For the dough:

  • 1

    cup butter

  • 4

    cups warm milk

  • 4

    lbs flour

  • 1

    teaspoon salt

  • 1

    teaspoon sugar

  • For the filling:

  • 3

    lbs sliced ham

  • As many olives as you would like

  • As many raisins as you would like

  • 1

    egg (to "varnish")

Directions

1. In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head". 2. Add the butter to the warm milk, the sugar and the salt. 3. Pour the milk onto the flour, mix and add the yeast. 4. Make a dough and knead for 15 minutes. 5. Beat down on a table and put in an oiled bowl and cover with a damp cloth. 6. Set aside for an hour. 7. Roll out the dough with a rolling pin. 8. Coat with butter. 9. Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up). 10. Roll it up like a swiss roll and brush the"tongue" with some egg to seal it. 11. Bake at 350° F for 3/4 of an hour. Serve when cool.

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