Ingredients: |
Ingredients: For the Bread
• ¼ c water, warmed to 90F
• ¼ c sugar
• 1 Tbsp active dry yeast
• 4 c unbleached all purpose flour
• ¾ c milk, warmed to 80-90F
• 2 eggs, lightly beaten
• 4 Tbsp unsalted butter, melted and cooled
• 1 tsp salt
For the Filling
• ¾ lb ham, sliced
• ½ c raisins
• 1 jar (5.75) pimento stuffed green olives, whole, drained and patted dry
• 1 egg white beaten with 1 Tbsp water (for egg wash)
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Directions: |
Directions:Making the Dough
1. In a medium bowl mix the warm water and sugar, until the sugar dissolves. Sprinkle the yeast over top and set aside for 10 minutes, until the yeast is foamy.
2. Place the flour in a large bowl. Add the yeast mixture, milk, beaten eggs, butter, and salt. Mix until a dough comes together.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is soft and smooth.
4. 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 ½ -2 hours.
Filling the Bread
1. Once the dough has risen, roll it out into a rectangle, roughly a ½ inch thick (10x15 inches).
2. Cover the dough with the ham slices, arranging them almost to the edges. Sprinkle the raisins and olives over the ham.
3. 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.
4. Brush the loaf well with an egg wash of 1 egg white beaten with 1 Tbsp water.
5. Let the dough rise, uncovered, in a warm, draft free place for 45 minutes to 1 hour.
6. Near the end of this final rising time, preheat your oven to 375F.
7. Bake the bread for 25-27 minutes, until the loaf is deeply golden and feels firm when tapped.
8. Remove the bread from the oven and carefully transfer it to a wire rack to cool completely before slicing and serving.
9. The bread will keep in an air tight container in the refrigerator for 1 week. |
This recipe for Pan de Jamon is from