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Venezuelan Ham Bread Recipe

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This recipe for Venezuelan Ham Bread, by , is from Vol. 1, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria Guerteriz, Monon Trail

Category:
Category:

Ingredients:  
Ingredients:  
For the Bread:
1/4 cup water, warmed to 90F
1/4 cup sugar
1 Tbsp active dry yeast
4 cups unbleached All Purpose Flour
3/4 cup milk, warmed to 80-90F
2 eggs, lightly beaten
4 Tbsp unsalted butter, melted and cooled
1 tsp salt

For the Filling:
1/2 lb sliced bacon, uncooked
3/4 lb smoked ham, sliced
1/2 cup raisins
1 jar (5.75oz) pimento stuffed green olives, whole, drained and patted dry
1 egg white beaten
1 tbsp water

Directions:
Directions:
Making the Dough:
In a medium bowl, mix the warm water and sugar, until the sugar dissolves.
Sprinkle the yeast over the top and set aside for 10 minutes, until the yeast is foamy.
Place the flour in a large bowl.
Add the yeast mixture, milk, beaten eggs, butter and salt.
Mix until a dough comes together.
Place the dough in a clean bowl, cover it with a damp tea towel and let it rest in a warm , draft free place for 1 to 2 hours.

Filling the Bread:
Once the dough has risen, roll it out into a rectangle, roughly 1/2 inch thick (10x15 inches).
Cover the dough with the smoked ham slices, arranging them almost to the edges and then add the bacon.
Sprinkle the raisins and olives over the ham.
Once the fillings have been layered over the dough, tightly roll the dough up from the long edge.
tuck the edges under the roll and place it, seam side down, on a baking sheet.
Brush the loaf well with an egg wash of 1 egg white beaten with 1 tbsp of water.
Let the dough rise, uncovered, in a warm, draft free place for 45 minutes to 1 hour.
Near the end of this final rising time, preheat your oven to 375F.
Bake the bread for 25-27 minutes, until the loaf is deeply golden and feels firm when tapped.
Remove the bread from the oven and carefully transfer it to a wire rack to cool completely before slicing and serving.
The bread will keep in an air tight container in the refrigerator for 1 week.

 

 

 

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