Jamon And Olives Recipes

PAN DE JAMóN (VENEZUELAN HAM AND OLIVE BREAD)

Steps:

• Gather the ingredients.
• Place the warm water in the bowl of a stand mixer. Sprinkle the yeast over the water and let stand for 5 minutes.
• Add 1 cup of the flour, the butter, and egg, and mix well using the dough hook attachment.
• Add the softened butter and another cup of flour and mix well.
• Add the remaining ingredients and knead until smooth, adding a bit of extra flour if the dough is too sticky. When well kneaded, the dough should be soft, shiny, and smooth.
• Place the dough in an oiled bowl. Cover with plastic wrap, set in a warm location, and let rise until doubled in bulk, about 30 minutes.
• Divide the dough in half. On a lightly floured surface, roll half of the dough into a large rectangle about 10 x 12 inches.
• Brush the dough with 1 tablespoon of the melted butter. Place half of the ham slices over the dough, leaving a 1-inch border all around.
• Sprinkle half of the raisins and half of the olives around over the ham.
• Tightly roll up the dough lengthwise starting with the long edge, sealing the last part of the dough to the roll with some water.
• Place roll, seam side down, on a parchment-lined baking sheet, and tuck the ends under slightly. Repeat with the other half of dough.
• Mix the egg yolk with a teaspoon of sugar and brush the mixture onto the rolls with a pastry brush.
• Lightly cover the rolls with oiled plastic wrap and let rise in a warm place for about an hour.
• Bake bread at 350 F for 30 to 40 minutes, until golden brown.
• Remove from oven, and let it cool slightly before slicing.

PAN DE JAMON (HAM BREAD)

Steps:

• 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 3/4 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.

JAMON AND OLIVES

Steps:

• Slice the jamon as thinly as possible.
• Wash and drain olives.
• Serve with crusty bread.