Directions: |
Directions:1. Add the milk, 4 tablespoons butter, sugar, and salt to a saucepan and heat, stirring until the butter is melted and the sugar is dissolved. Remove from heat and set aside to cool to lukewarm.
2. Mix the warm water and yeast together in a small bowl and set aside for 5 to 10 minutes to activated the yeast.
3. Add 3 cups of the flour to large mixing bowl. Make a well in the center of the flour and add the yeast mixture, warm milk and beaten egg. Stir with a wooden spoon to mix the ingredients and bring the cough together.
4. Remove the dough to a floured work surface and knead, adding extra flour as needed, until the dough is no longer sticking to your hands and is silky and elastic. Remove the dough to a large, lightly oiled bowl. Cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 1/2 hours to 2 hours.
5. Preheat oven to 375º F. Remove the dough to a lightly floured work surface and punch it down with your fists to deflate it. Roll the dough out into a rectangle about 12 inches wide and 15 inches long.
6. Brush the top surface of the dough with the 2 Tbs of melted butter. Spread the ham, raisins, and olives evenly over the dough, leaving a margin of about 1 inch around the edges. Starting from the bottom, roll the dough up into a loaf. Pinch the seam and fold under the ends to seal.
7. Place the loaf seam-side down on a baking sheet and cover it lightly with a clean towel. Set aside to rise for another 30-45 minutes.
8. Beat the egg yolks with a tablespoon of water. Brush the top of the loaf all over with the egg yolk wash. Place the bread in the oven and bake for 30-40 minutes, or until the bread is golden brown on top and has a hollow sound when you tap on it. Remove and cool before serving. |
This recipe for Pan de Jamon is from