Sunday, December 20, 2009

Pan de Jamon

 (Ham Bread) 

1 pkg. dry yeast
1/4 c. lukewarm water
3/4 c. milk, scalded
1/4 c. butter

1 tsp. salt
3 1/4 c. sifted flour
1 beaten egg

1/2 pound thinly sliced ham
5 strips of cooked bacon
 ½ cup raisins; 1/2-cup sliced, stuffed olives

Dissolve the yeast in water. Combine milk, butter and salt. Cool to lukewarm. Add 1 cup of the flour. Beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough. Beat well. Brush top lightly with soft butter; cover. Let rise in warm place until double (1 1/2 hours). Punch down; turn out on a lightly floured surface. Roll to a 12 x 15 inch rectangle. Butter the surface then cut pieces of the sliced ham and cover the dough. Sprinkle the raisins and the slices of stuffed olives evenly over the ham. Roll up and pinch edge to seal.

Place loaf diagonally, sealed side down, on a large greased cookie sheet. Cover; let rise in warm place for a couple of hours. Brush with an egg wash * and bake in 350 degree oven for 30 minutes. Remove from cookie sheet to cool.

* egg wash

Egg yolk  mixed with a small amount of water. It's brushed over breads, pastry and other baked goods before baking to give them color and gloss.

Feliz Navidad

1 comment:

Fashion Chalet said...

We love this in our home too. TALK ABOUT DELICIOSO! ;)



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