Pan de Jamon
.
Yield
10 servingsPrep
15 minCook
60 minReady
2½ hrsTrans-fat Free, High Fiber
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the yeast: | |||
| 355 | ml |
water
|
|
| 25 | ml |
granulated sugar replacement
|
* |
| 5 | ml |
sugar
|
|
| For the dough: | |||
| 2.5E+2 | grams |
butter
|
|
| 1 | litre |
milk
warm |
*
|
| 2E+3 | grams |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| For the filling: | |||
| 1.5E+3 | grams |
ham
sliced |
|
| 5E+2 | grams |
bacon
smoked |
|
| 2.5E+2 | grams |
butter
|
|
| 5E+2 | grams |
olives
|
*
|
| 5E+2 | grams |
raisins, seedless
|
|
| 1 | large |
eggs
to varnish |
|
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.
