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Pan de Jamon














Trans-fat Free, High Fiber


For the yeast:
1 ½ cups water
5 teaspoons granulated sugar replacement
1 teaspoon sugar
For the dough:
250 grams butter
1 litre milk
2000 grams all-purpose flour
1 teaspoon salt
1 teaspoon sugar
For the filling:
1500 grams ham
500 grams bacon
250 grams butter
500 grams olives
500 grams raisins, seedless
1 large eggs
to varnish


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.


* not incl. in nutrient facts

Add review




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.

about 8 years ago

Nutrition Facts

Serving Size 542g (19.1 oz)
Amount per Serving
Calories 168437% of calories from fat
 % Daily Value *
Total Fat 69g 107%
Saturated Fat 35g 173%
Trans Fat 0g
Cholesterol 263mg 88%
Sodium 3341mg 139%
Total Carbohydrate 65g 65%
Dietary Fiber 7g 29%
Sugars g
Protein 142g
Vitamin A 27% Vitamin C 2%
Calcium 9% Iron 69%
* based on a 2,000 calorie diet How is this calculated?


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