Categories
Uncategorized

Venezuelan Ham Bread: homemade recipe

Venezuelan Ham Bread, or “Pan de Jamón,” is a festive and savory bread traditionally enjoyed during the holiday season in Venezuela. This delightful bread is a staple on Venezuelan Christmas tables, impressing with its flavorful filling and soft, golden crust.

The preparation begins by activating the yeast with lukewarm milk and water, forming the foundation for a soft, airy texture. Once the yeast becomes foamy, it’s mixed with flour, sugar, salt, melted butter, and eggs, creating a dough that’s kneaded until smooth and elastic. Allowing the dough to rise ensures it doubles in size, contributing to its fluffy interior.

After the dough rises, it’s divided and rolled out into rectangles. Thin slices of ham are layered evenly across the surface, followed by a scattering of olives and raisins, which add a delightful contrast of sweet and savory flavors. The dough is then tightly rolled into a log, securely pinching the seams to seal in the filling.

Once the bread is shaped, it undergoes a final rise, ensuring a light and airy crumb when baked. Brushed with an egg wash for a shiny, golden exterior, the bread is then baked at 350°F until it achieves a perfect golden brown. After a slight cooling period, the Pan de Jamón is sliced and ready to serve, revealing its beautifully marbled interior of ham, olives, and raisins.

Characteristic of Pan de Jamón is its harmonious blend of flavors and festive presentation, making it a cherished treat during Venezuelan celebrations. This bread not only encapsulates the joy of the holiday season but also reflects Venezuela’s rich culinary heritage.

Ingredients

4 cups all-purpose flour
1/2 cup lukewarm milk
1/2 cup lukewarm water
2 1/4 tsp active dry yeast
1/4 cup sugar
1/2 cup unsalted butter, melted
1 tsp salt
3 large eggs
1 lb cooked ham, thinly sliced
1/2 cup green olives, pitted and sliced
1/2 cup raisins
1 egg yolk (for egg wash)
1 tbsp water (for egg wash)

Directions

1. In a small bowl, combine the lukewarm milk, lukewarm water, and yeast. Let it sit for 5-10 minutes until it becomes foamy.

2. In a large mixing bowl, combine the flour, sugar, and salt.

3. Add the melted butter and the yeast mixture to the dry ingredients.

4. Add the eggs one at a time, mixing well after each addition.

5. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.

7. Punch down the dough to release any air bubbles and divide it into two equal parts.

8. Roll out each part of the dough into a rectangle about 1/4 inch thick.

9. Layer the ham slices evenly over the rolled-out dough, leaving a border of about 1/2 inch around the edges.

10. Sprinkle the olives and raisins evenly over the ham.

11. Roll up the dough tightly from one of the long sides to the other, making a log shape. Pinch the seam and ends to seal.

12. Place the rolled dough seam side down on a baking sheet lined with parchment paper.

13. Cover with a damp cloth and let the dough rise again for about 30-45 minutes.

14. Preheat the oven to 350°F (180°C).

15. In a small bowl, whisk together the egg yolk and 1 tablespoon of water to make the egg wash.

16. Brush the egg wash over the top of the bread.

17. Bake the bread in the preheated oven for 25-30 minutes or until golden brown.

18. Let the bread cool slightly before slicing and serving.

Leave a Reply

Your email address will not be published. Required fields are marked *