Venezuelan Pan de Jamon - Ham Bread

Servings: 10 Ingredients: For the yeast: 1 1/2 cups water 1 teaspoon sugar For the dough: 250 g butter 1 liter warm milk 2 kg flour 1 teaspoon salt 1 teaspoon sugar For the filling: 1 1/2 kg sliced ham 1/2 kg smoked bacon 250 g butter 1/2 kg olives 5 teaspoons granulated yeast 1/2 kg raisins 1 egg, to "varnish"

Cooking Instructions: In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head". Add the butter to the warm milk, the sugar and the salt. Pour the milk onto the flour, mix and add the yeast. Make a dough and knead for 15 minutes. Beat down on a table and put in an oiled bowl and cover with a damp cloth. Set aside for an hour. Roll out the dough with a rolling pin. Coat with butter. Arrange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up). Roll it up like a swiss roll and brush the"tongue" with some egg to seal it. Bake at 350F for 3/4 of an hour. Serve cool. Can be kept in fridge for up to 4 days. Sprinkle with water and heat up on a low heat before serving.

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