Pan de Jamón

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 100g (½ cup) unsalted butter, softened 100g (½ cup) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 tsp salt 1 tsp salt
• 200g (7 oz) cooked ham, thinly sliced 200g (7 oz) cooked ham, thinly sliced
• 150g (5 oz) bacon, cooked and crumbled 150g (5 oz) bacon, cooked and crumbled
• 100g (½ cup) pitted green olives, sliced 100g (½ cup) pitted green olives, sliced
• 100g (½ cup) raisins 100g (½ cup) raisins

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 55g, 12g
• Protein: 13g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and instant yeast.
2. 2.
   Add the warm milk, sugar, softened butter, eggs, and salt to the bowl. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Punch down the dough and roll it out into a rectangular shape.
6. 6.
   Spread the ham, bacon, olives, and raisins evenly over the dough.
7. 7.
   Roll the dough tightly from one end to the other, forming a log shape.
8. 8.
   Place the rolled dough onto a baking sheet lined with parchment paper.
9. 9.
   Cover the dough with a kitchen towel and let it rise for another 30 minutes.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Bake the Pan de Jamón for approximately 30-35 minutes, or until golden brown.
12. 12.
    Remove from the oven and let it cool before slicing and serving.

Treat your ingredients with care...

• Ham — Use thinly sliced cooked ham for the best texture and flavor.
• Bacon — Cook the bacon until crispy before crumbling it for the filling.
• Olives — Opt for high-quality pitted green olives for a delicious briny taste.
• Raisins — Soak the raisins in warm water for a few minutes to plump them up before using.

Tips & Tricks

• For a twist, you can add a sprinkle of grated cheese on top of the filling before rolling the dough.
• Make sure to tightly roll the dough to prevent the filling from spilling out during baking.
• Serve the Pan de Jamón warm or at room temperature for the best taste and texture.
• Leftover Pan de Jamón can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, wrap individual slices in aluminum foil and warm in a preheated oven at 180°C (350°F) for about 10 minutes.

Serving advice

Pan de Jamón is best served as a main course during Christmas gatherings. Slice it into thick pieces and serve it alongside a cup of hot chocolate or a glass of ponche crema.

Presentation advice

To enhance the presentation of Pan de Jamón, you can brush the top of the bread with a beaten egg before baking. This will give it a shiny golden finish.