Pan de jamon, Venezuelan ham bread
Category: Doughs and breads
Ingredients To Prepare Pan de jamon, Venezuelan ham bread
- *You can make one large loaf or two medium loaves.
- 540 g. of strong flour (minimum 10 to 11 g. of protein per 100 g.)
- 7 g. of dry baker's yeast
- 1 tablespoon salt
- 100 g. sugar
- 80 g. melted butter
- 250 ml. of warm milk (not boiling)
- 1 egg
- 1 kg. sliced smoked ham (if you make two medium loaves, use 500 g. for each loaf)
- 30 pitted green olives (if you make two medium loaves, use 15 olives for each loaf)
- 12 slices of smoked bacon (if you make two medium loaves, use 6 slices for each loaf)
- Raisins to taste
- 80 g. papelon or panela (for the panela honeydew)
- 80 ml. water (for the panela honeydew)
How To Make Pan de jamon, Venezuelan ham bread
We begin the preparation of our pan de jamón, for this, in the bowl of the mixer add the flour, sugar, salt, yeast and mix until integrated, then add the egg, melted butter, warm milk (not boiling) and knead for 16 minutes (if you do not have a mixer, you can do it in a bowl and as soon as you have a somewhat homogeneous dough, place it on a flat surface and knead it for the indicated time) after the kneading time, we give circular shape to our dough, we take it to a bowl, cover it with a clean cloth and let it rest for 2 hours in a warm place without air currents (it can be the same oven at home).
While the dough is resting, we will prepare our honeyed papelón, for this, in a pot we add the papelón or panela, the water and let it cook over medium heat for 20 minutes until we obtain a honeyed texture. Set aside.
After the resting time, we turn our dough on a flat surface and knead it for a few minutes to degas (remove the air) then we return to give it a circular shape and divide it into two equal parts (this step is only to make two medium loaves, if you want to make a large loaf, use the whole dough without cutting it).
On the flat surface, sprinkle a little flour and place the dough, then with the help of a rolling pin, we will stretch to form a rectangle, then with the help of a pizza cutter, we will perfect the edges as I show you in the video to get a correct rectangle (we reserve the dough cuts to make some strips and decorate the bread).
Now it's time to fill our pan de jamon, to do this, add the ham (leave a space at the beginning of the dough that will be for the olives) the bacon or bacon, raisins and then the olives as I show you in the video, then roll up to reach the end of the dough.
With the help of a rolling pin, we are going to stretch the cuts of the dough that we had reserved and we are going to cut strips of equal sizes, then we take a strip and place it at the beginning of the bread diagonally and then we place another and give shape of "X" (see video) we repeat this process until decorating the bread. Place our bread on a baking sheet with parchment paper and cover it with a clean cloth, let it rest for 1 hour in a warm place.
After the hour of rest, with the help of a fork, prick the pan de jamon d on top and put it in the oven at 180 ºC / 356 ºF (preheated oven) for 50 minutes, then take our bread out of the oven and glaze it with the papelon glaze, take our pan de jamon back to the oven and cook for 10 more minutes (1 hour in total).
Remove our pan de jamón from the oven and let it cool for a few minutes, then remove it from the tray and place it on racks and let it cool completely. When it is at room temperature, cut it into slices and our delicious pan de jamon is ready, enjoy!
Tips To Prepare Pan de jamon, Venezuelan ham bread
What can we accompany this recipe with?