Pan De Jamon Venezuelan Ham Bread 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 (VENEZUELAN HAM BREAD)

Steps:

• In a medium bowl mix the warm water and 1 Tbsp sugar, until the sugar dissolves. Sprinkle the yeast over top and set aside for 5-10 minutes, until the yeast is softened and slightly foamy.
• Place 3 cups of flour in a large bowl along with the remaining 3 Tbsp sugar and salt. Mix to combine.
• Stir the yeast mixture and add it to the flour. Add the milk, beaten eggs, and butter. Mix until combined.
• Continue adding the remaining cup of flour until a soft dough comes together.
• Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is soft and smooth, adding flour as necessary to keep the dough from sticking to the counter or your hands.
• Place the dough in a clean, greased bowl. Cover it with a damp tea towel and let it rest in a warm, draft free place until doubled (generally 1-2 hours).
• Once the dough has risen, lightly dust your counter with flour and roll the dough out into a rectangle, roughly a ½ inch thick (10x15 inches).
• Cover the dough with the ham slices, arranging them almost to the edges. Sprinkle the raisins and olives over the ham.
• Once the fillings have been layered over the dough, tightly roll the dough up from the long edge. Tuck the edges under the roll and place it, seam side down on a greased baking sheet.
• Brush the loaf well with an egg wash of 1 egg white beaten with 1 Tbsp water.
• Let the dough rise, uncovered, in a warm, draft free place for 45 minutes to 1 hour, until very puffy.
• Near the end of this final rising time, preheat your oven to 375F.
• Bake the bread for 25-27 minutes, until the loaf starts to turn golden brown. Then, loosely tent the bread with aluminum foil (to keep it from browning too much) and continue baking for an additional 15 minutes. (It will bake around 40 minutes in total.) When finished, the loaf should feel firm when tapped. The internal temperature of the loaf should be 180-190F.
• Remove the bread from the oven. Let it cool on the pan for 10-15 minutes before carefully transferring it to a wire rack. Cool completely before slicing and serving.
• The bread will keep in an air tight container in the refrigerator for 1 week.

VENEZUELAN HAM BREAD (PAN DE JAMON) RECIPE - (4.1/5)

Steps:

• To prepare the dough, place the yeast, 1/2 tsp sugar, and the warm water in a small bowl. Loosely cover the bowl with a warm, damp towel. Let it sit for 15 minutes. Pour the milk, butter, salt, and 1 Tbsp of sugar into a small pot set over low heat. Warm up the mixture until the butter melts and the sugar dissolves. Do not boil. Remove the pan from the heat. Place the flour into the bowl of a stand mixer fitted with the hook (bread paddle) attachment. Add the yeast and milk mixture to the bowl and mix on medium speed until incorporated. Increase the speed to medium-high and mix until the dough forms a ball and pulls away from the sides of the bowl, about 6-8 minutes. Remove the dough and place it in a mixing bowl that has been lightly sprayed with oil. Loosely cover with a warm, damp towel and place the bowl in a warm, humid area in your kitchen. Let the bread rise for 3 hours. To prepare the loaf, line a baking sheet with parchment paper and spray the paper with cooking spray; set aside. Place the dough on a lightly floured surface and punch it down. Then, roll it into a 20"L x 16"W rectangle. Line the dough with the ham slices, slightly overlapping each piece and covering the entire surface of the dough, except for a 3/4" border around the edges. Sprinkle the raisins and olives on top of the ham, scattering them evenly throughout. Fold the 3/4" border, only from the width sides, in to prevent the filling from leaking out. Lightly brush egg wash along the borders and then roll the bread lengthwise to form a log. (Do not discard the egg wash.) Place the rolled bread, seam side down, onto the prepared sheet pan. Put a warm damp towel, loosely on top of the bread, place it in a warm and humid area in your kitchen and let it sit for 45 minutes. Position an oven rack in the bottom-middle part of the oven and preheat to 350°F. Remove the towel from the bread. Carefully dock the bread on the top and sides with a fork. Brush the bread with egg wash, completely covering top and sides. Bake for 45 to 50 minutes, or until golden brown. Let the loaf cool completely before serving.

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.