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Place it seam side down on a parchment lined baking tray, cover with a tea towel or a plastic wrap and leave for 1 - 1 ¼ hour to rise slightly. 10. Preheat the oven to 200C fan if available/400F/gas 6. 11. Brush the proofed loaf with egg wash and bake for 40 minutes in the lower half of the oven, until deeply browned.
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Preparing the dough for the Pan de Jamón is a process that requires patience and precision. Start by mixing the flour with salt and sugar in a large bowl. Dissolve the yeast in warm water and add it to the mixture, along with the margarine and egg. Begin kneading the dough on a lightly floured surface until smooth and elastic.
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Roll out the dough to a 12-by-16-inch rectangle that's about 1/8 inch thick. Shingle the ham over the dough, leaving a 1/2-inch border on the two short sides. Sprinkle the olives and raisins.
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Line a baking tray with parchment. Lightly spray with cooking spray. In a microwave-safe bowl, combine milk and water and microwave in 30-second increments until the mixture is warmed (110°F approx.) Add flour, sugar, yeast, and salt into the bowl of a stand mixer fitted with the hook (bread paddle) attachment.
Pan de jamón venezolano
The dough is usually made with yeast, flour, butter, eggs, milk, sugar, and salt, resulting in a slightly sweet bread once it has been baked. After baking, pan de jamón is typically sliced and served with soups or salads. It is believed that this sweet bread was invented in 1905 by Gustavo Ramella, the owner of a bakery in Caracas.
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Knead the dough well until smooth and elastic. Divide the dough into two parts. Cut one small piece from each piece and set aside. Roll out a rectangular cake. Put olives on the edge of the rectangle. Place the ham on top of the dough, about ¾ to the top. Make diagonal slits on the top.
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Pan de Jamón (Venezuelan Ham and Olive Bread)
Spread out the ham slices evenly, then sprinkle the olives and raisins on top. 6. Roll up the dough from one of the long sides and pinch the seam and ends to seal. 7. Place on large cookie sheet and cover with plastic wrap. 8. Let the pan de jamón rise until the dough is springy to the touch, about 30-45 minutes.
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Step 3: Bake pan de jamon. In a small bowl, whisk the egg yolk and sugar. Brush over the tops and sides of the loaves. Bake until golden brown, about 30 to 35 minutes, rotating the pan halfway through. Allow the bread to cool so that the filling has time to set. Once it's cooled, slice and serve.
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Making the Dough. 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.
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Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 45 minutes. Drain olives, and place on a paper towel-lined baking sheet; pat dry. Place ham on another paper towel-lined baking sheet; pat dry. Line a rimmed baking sheet with parchment. Punch down dough; loosely cover and let stand for 10 minutes.
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Step 1. Make the bread: In a small pot over medium-low heat, scald milk. When milk is near boiling and bubbles form around the edge of the pot, remove from heat and let cool. Step 2. In a small bowl, combine ½ cup warm water and 2 tablespoons sugar and mix well. Add yeast and let rest for 5 minutes or until bubbly. Step 3.
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1 cup sugar. 1 tbsp salt. 1 cup milk. 1 cup of water. The first step for a spongy and soft bread is to "activate" the yeast. You need to warm 1 cup of water and add 2 tbsp of yeast. Mix with a spoon and let it grow for 5 minutes. Yeast and water. In the meantime, warm the milk and add the sugar and the salt.
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Sprinkle in the yeast. Add 1 tbsp sugar and stir the mixture lightly. Cover the bowl with a kitchen towel and place into a warm area for 15 minutes. When the yeast starts to rise, place the mixture in a larger bowl. Add the eggs, milk, the rest of the sugar, and the salt. Stir lightly.
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Pre-heat the oven to 350ºF (180ºC). Beat the second egg with 1-2 tbsp water to make an egg wash. Brush the top of the loaf with the egg wash and then pierce it with a fork. Bake for about 40-45 or until it's golden brown on top. Remove from the oven and let it cool for about 10 minutes before serving.