Pan de Jamon
|For the yeast:|
granulated sugar replacement
|For the dough:|
|For the filling:|
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.
Can be kept in fridge for up to 4 days.
Sprinkle with water and heat up on a low heat before serving.