PAN DE JAMON ( Ham Bread)

This bread is for all Venezuelans who are not able to go home during the Christmas Holidays. This bread is very popular around the festivities and is commonly accompanied with HALLACAS. I will not post recipe for hallacas even though is one of my favorite Christmas dishes due to the fact that is a complicated dish to prepare and  in some cases it can take up to 3 days to make but Pan de Jamon can be prepared at any time.

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (110 degrees F)
• 3 cups all-purpose flour
• 1 egg
• 1 tablespoon butter
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1/2 lb sliced ham ( i like honey ham)
• 1 cup raisins
• 1/2 lb of bacon ( cook bacon for 3 minutes in microwave needs to be half cooked to release some of fat, not all of it)
• 1/2 cup of capers ( optional)
• 1/2 cup black or green olives, drained and chopped

Directions

1. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes.
3. Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Preheat oven to 400 degrees F (200 degrees C). 
5. Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly place the sliced ham, bacon and rest of ingredients over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes. For a nice golden color brush with some egg wash.
6. Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.