Pan de Jamon
.
Yield
10 servingsPrep
15 minCook
60 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the yeast | |||
| 1 ½ | cups | water |
|
| 5 | teaspoons | granulated sugar replacement | * |
| 1 | teaspoon | sugar |
|
| For the dough | |||
| 250 | grams | butter |
|
| 1 | litre |
milk
warm |
*
|
| 2000 | grams | all-purpose flour |
|
| 1 | teaspoon | salt |
|
| 1 | teaspoon | sugar |
|
| For the filling | |||
| 1500 | grams |
ham
sliced |
|
| 500 | grams |
bacon
smoked |
|
| 250 | grams | butter |
|
| 500 | grams | olives |
*
|
| 500 | grams | raisins, seedless |
|
| 1 | large |
eggs
to varnish |
|
Trans-fat Free, High Fiber
Directions
In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head".
Add the butter to the warm milk, the sugar and the salt.
Pour the milk onto the flour, mix and add the yeast.
Make a dough and knead for 15 minutes.
Beat down on a table and put in an oiled bowl and cover with a damp cloth.
Set aside for an hour.
Roll out the dough with a rolling pin.
Coat with butter.
Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).
Roll it up like a swiss roll and brush the"tongue" with some egg to seal it.
Bake at 350° F for ¾ of an hour.
Serve cool.
Can be kept in fridge for up to 4 days.
Sprinkle with water and heat up on a low heat before serving.
Comments
There is a major error in the ingredient list: it calls for yeast but there is no yeast or amount listed in the ingredients. However sugar is listed twice so perhaps one of the sugars was a typing error and the author meant that to have been yeast.