Pan de jamon is a Venezuelan Christmas bread.
Filled with ham, olives, and raisins. These fillings work well with the sweet, soft bread. I have added an ingredient that is no traditional – cheese. For me it makes it better, but of course if you want to make it authentic, then you must leave it out.
Watch the video down below for detailed instructions.
For the dough –
300g (10.5oz) strong white bread flour
4g (0.15oz) dry yeast or 3x the amount of fresh yeast
6g (0.2oz) salt
20g (0.7oz) sugar
180g (6.3oz) cold milk
To learn more about dough temperature control click here.
For the filling –
150g (5.25oz) grated cheese
20g (0.7oz) raisins
60g (2.1oz) olives
150g (5.25oz) ham
You can add less of the fillings if you like. This was quite a large amount.
1 egg for brushing
- In a bowl combine the milk, yeast, salt, sugar & mix well. Add the flour and mix to a dough.
- Knead for around 5 minutes. Desired dough temperature 26-27C (79-80F).
- Cover and ferment for 1 hour.
- Ferment for 1 more hour.
- Roll the dough out to a large rectangle, spread the fillings all over & roll it up sealing the edge with a little bit of water. Place in a loaf tin or on a tray with baking paper. I used a 1kg (2lb) 22cm (8.7in) loaf tin.
- Proof the loaf for 1.5 – 2 hours. During the final hour of fermentation preheat your oven to 160C (320F) fan on. If you have a thick tray or cast-iron skillet then use that as a base. But if you do not that is fine it will work anyway.
- Brush with the egg all over.
- Bake for 50 minutes or until core temperature reads 94C (200F).
Cool down and enjoy!
Watch the video here