Pan de Jamón (Venezuelan Ham Bread)
Your whole family will love pan de jamón, a delicious olive and ham bread! Learn how to make a loaf of this popular Venezuelan Christmas bread with this easy recipe.
Servings: 12 large slices
Calories: 380kcal
Ingredients
For the Dough
- 4⅛ cups bread flour
- 3 teaspoons fast-action yeast
- 2 teaspoons salt
- 3 tablespoons sugar
- 2 large eggs
- 6 tablespoons unsalted butter softened
- 1 cup whole milk warmed to 115°F
- 1 large egg for glazing
For the Filling
- 1 pound thinly sliced ham
- ¾ cup large manzanilla olives cut in half
- ½ cup raisins
Instructions
- Tip the flour into the bowl of a stand mixer and stir in the yeast and salt on opposite sides of the bowl. It's important to keep the salt away from the yeast, or it may kill it.
- Fit the mixer with the paddle attachment and add the sugar, eggs, and butter. Stir on low speed until blended.
- Warm the milk to 115°F in the microwave or in a small saucepan, then slowly trickle it into the flour mixture as the mixer runs. Add just enough liquid to create a soft, slightly sticky dough.
- Switch attachments to the dough hook and knead on medium speed for about 8 minutes, until the dough is smooth, stretchy, and passes the windowpane test. This means you can stretch a lump of dough thin enough to be translucent without it tearing.
- Shape into a ball, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
- Meanwhile, drain the olives and pat them dry with paper towels. Patting them dry reduces the amount of moisture in the filling, slimming the chance of a soggy result. Cut each olive in half to prevent them from rolling away as you shape the loaf.
- Punch down the dough and place it on a floured surface. Roll it to a rectangle measuring about 15x13 inches, then lay the ham slices on top, overlapping each one slightly. Scatter the olives and raisins on top.
- Roll up the dough from one of the long sides, creating a log. Pinch the seam and ends to seal, then transfer the loaf to an 11x17-inch baking tray lined with parchment paper.
- Cover the loaf with plastic wrap and let it rise until the dough is springy to the touch, about 30-45 minutes.
- Bake the pan de jamón at 400°F for 35 minutes. Cover the top with foil if it begins to brown too much. The bread is done when it has an internal temperature of 190°F on a meat thermometer.
- Transfer the loaf of pan de jamón to a wire rack and let it cool completely before slicing and serving.
Notes
- Use bread flour for the best texture, and fast-action yeast instead of active dry so you can skip proofing the yeast.
- Don't have a stand mixer? It can be made by hand just as easily. Keep in mind that the kneading will take a few extra minutes, and you'll have to add a little flour as you go.
- Kneading is one of the most important steps. Make sure that the dough passes the windowpane test as described in the recipe instructions to ensure a good rise and texture.
- Be sure to store leftovers in the fridge or freezer since pan de jamón contains meat. It will keep in the fridge for up to 3 days and in the freezer for up to 1 month.
- Dough rising too slowly? Fill a casserole dish halfway with boiling water and place it on the lower rack in a cold oven. Put the pan de jamón on the shelf above and close the oven door.
Nutrition
Serving: 1slice | Calories: 380kcal | Carbohydrates: 42g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1005mg | Potassium: 279mg | Fiber: 3g | Sugar: 4g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
