Are you ready to transport your taste buds to the vibrant streets of Venezuela? This holiday season, skip the generic recipes and dive into the rich, savory, and utterly delicious world of Pan de Jamón. This traditional Venezuelan Christmas ham bread is a culinary masterpiece, a harmonious blend of sweet and savory flavors that will become a cherished part of your holiday celebrations. It's easier to make than you think, perfect for both experienced bakers and those just starting their culinary journey. Let's get baking!
Ingredients:
This recipe makes one large loaf of Pan de Jamón.
- For the Dough:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 1 large egg
- ¼ cup vegetable oil
- 1 teaspoon salt
- 4 ½ - 5 cups all-purpose flour, plus more for dusting
- For the Filling:
- 1 lb cooked ham, thinly sliced
- 1 cup pitted green olives, sliced
- 1 cup raisins
- ½ cup capers, drained
- ¼ cup butter, softened
Instructions:
Step 1: Activate the Yeast
In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy. This ensures your yeast is active and ready to work its magic.
Step 2: Combine Wet Ingredients
Add the egg and vegetable oil to the yeast mixture. Whisk until well combined.
Step 3: Incorporate Dry Ingredients
Gradually add the flour and salt, mixing until a soft dough forms. Don't be afraid to get your hands in there! Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
Step 4: First Rise
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 5: Prepare the Filling
While the dough is rising, prepare the filling. Gently combine the sliced ham, olives, raisins, capers, and softened butter in a bowl.
Step 6: Shape and Fill the Loaf
Punch down the risen dough and roll it out into a large rectangle on a lightly floured surface. Spread the ham filling evenly over the dough.
Step 7: Roll and Shape
Tightly roll the dough from the long side into a log. Pinch the seam to seal. Place the log seam-down in a greased 9x5 inch loaf pan.
Step 8: Second Rise
Cover the loaf pan with plastic wrap and let rise for another 30-45 minutes, or until almost doubled in size.
Step 9: Bake
Preheat oven to 350°F (175°C). Bake the Pan de Jamón for 45-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Step 10: Cool and Enjoy
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve. This delicious bread is best enjoyed at room temperature.
Tips for the Best Pan de Jamón:
- Use good quality ham: The flavor of the ham significantly impacts the overall taste of the bread.
- Don't over-knead the dough: Over-kneading can result in a tough loaf.
- Check for doneness: Use a toothpick to ensure the bread is fully baked.
Variations:
- Add different types of olives, such as Manzanilla or Castelvetrano.
- Incorporate other dried fruits like cranberries or currants.
- Use different types of cheese, like Manchego or Parmesan, for a more savory flavor.
Nutritional Information (per slice, approximate):
This will vary depending on the specific ingredients used. Consult a nutrition calculator for a more precise analysis. However, expect Pan de Jamón to be relatively high in calories, fat, and sodium due to the ingredients used.
Enjoy this delightful taste of Venezuelan Christmas tradition! This Pan de Jamón recipe is a guaranteed crowd-pleaser for your holiday gatherings. Happy baking!