Savory Ham Bread Roll
Indulge in the delectable flavors of Savory Ham Bread Roll, a traditional Venezuelan treat known as Pan de Jamon, perfect for family gatherings or festive occasions. This rich, buttery bread is generously filled with layers of sliced ham, savory smoked bacon, plump olives, and sweet raisins, all enveloped in a soft, fluffy dough. Enjoy it warm or at room temperature, and savor every bite of this delicious homemade bread. Ideal as a centerpiece for holiday meals or as a delightful picnic snack, this recipe is sure to impress your loved ones.
10
Servings
N/A
Calories
13
Ingredients
Ingredients
water
1 1/2 cups (warm)
granulated yeast
5 teaspoons (active)
sugar
1 teaspoon
butter
250 g (softened)
warm milk
1 liter (slightly warm)
flour
2 kg (all-purpose)
salt
1 teaspoon
sliced ham
1 1/2 kg (thinly sliced)
smoked bacon
1/2 kg (cooked and crumbled)
butter
250 g (for coating)
olives
1/2 kg (pitted and sliced)
raisins
1/2 kg (plump)
egg
1 (beaten (for varnish))
Instructions
1
In a mixing bowl, combine the warm water and 1 teaspoon of sugar. Add the granulated yeast and let it stand for about 15 minutes until it becomes frothy.
2
In a separate bowl, melt 250 g of butter, then stir in the warm milk, 1 teaspoon of sugar, and 1 teaspoon of salt. Mix well until smooth.
3
Pour the milk mixture into the flour, creating a well in the center. Gradually add the frothy yeast mixture to the flour and mix until combined.
4
Knead the dough on a floured surface for about 15 minutes until it’s smooth and elastic. Shape it into a ball.
5
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm environment for about 1 hour, or until it doubles in size.
6
Once risen, roll the dough out into a large rectangle using a rolling pin, ensuring it has an even thickness.
7
Spread softened butter generously over the dough, leaving a small border around the edges.
8
Layer the sliced ham, crumbled bacon, sliced olives, and raisins over the buttered dough, taking care to leave a small portion at one end for sealing.
9
Starting from the opposite end, roll the dough tightly like a swiss roll. Brush the edge with beaten egg to seal the bread.
10
Place the rolled bread onto a baking sheet lined with parchment paper, and let it rise for another 20-30 minutes.
11
Preheat your oven to 350°F (175°C). Bake the bread for 45 minutes, or until golden brown and cooked through.
12
Remove from the oven and allow to cool before slicing. Serve at room temperature or warm it up gently if desired.
13
Store in the refrigerator for up to 4 days and reheat in the oven sprinkled with a bit of water for moisture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Ham Bread Roll?
Savory Ham Bread Roll, also known as Pan de Jamon, is a traditional Venezuelan bread filled with ham, bacon, olives, and raisins, typically served during holidays.
How long does it take for the yeast to become frothy?
The granulated yeast should stand in warm water and sugar for about 15 minutes until it becomes frothy.
What is the first step in preparing the dough?
Combine warm water, 1 teaspoon of sugar, and granulated yeast, then let it sit for 15 minutes.
What goes into the milk mixture?
The milk mixture consists of 250 g of melted butter, warm milk, 1 teaspoon of sugar, and 1 teaspoon of salt.
How long should I knead the dough?
You should knead the dough on a floured surface for about 15 minutes until it is smooth and elastic.
How long does the dough need to rise initially?
The dough should rise in a greased bowl in a warm environment for about 1 hour, or until it doubles in size.
How should the dough be rolled out?
Once risen, roll the dough into a large rectangle using a rolling pin, ensuring it has an even thickness.
What are the filling ingredients?
The filling includes sliced ham, cooked and crumbled smoked bacon, pitted and sliced olives, and raisins.
How do I prepare the bacon for the filling?
The smoked bacon should be cooked and crumbled before being added to the bread.
How much ham is required for this recipe?
This recipe requires 1 1/2 kg of thinly sliced ham.
Do I need to put anything on the dough before the fillings?
Yes, spread 250 g of softened butter generously over the dough before layering the other ingredients.
How do I roll the bread?
Starting from one end, roll the dough tightly like a swiss roll.
How do I seal the bread roll?
Brush the edge of the dough with a beaten egg to seal it properly.
Is there a second rising period?
Yes, after rolling, let the bread rise on a baking sheet for another 20-30 minutes.
What is the recommended oven temperature?
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the bread bake?
Bake the bread for approximately 45 minutes until it is golden brown.
Can I serve this bread warm?
Yes, it can be served warm or at room temperature, but it should cool slightly before slicing.
How long can I store the Savory Ham Bread Roll?
You can store the bread in the refrigerator for up to 4 days.
How should I reheat the bread?
Reheat it in the oven and sprinkle with a bit of water to maintain moisture.
What type of flour is best for this recipe?
All-purpose flour is the recommended choice for this bread.
How many servings does one recipe provide?
This recipe makes approximately 10 servings.
What is the purpose of the egg in this recipe?
The egg is beaten and used as a varnish to seal the bread and give it a golden color.
What kind of olives should I use?
Use pitted and sliced olives for the filling.
How much milk is used in the dough?
The recipe calls for 1 liter of warm milk.
Is this recipe suitable for holidays?
Yes, it is traditionally considered a holiday centerpiece in Venezuelan cuisine.
What makes the bread soft?
The combination of butter, warm milk, and a proper rising process creates a soft, fluffy dough.
Should the raisins be prepared in any specific way?
The recipe recommends using plump raisins for the best texture and sweetness.
Can I use granulated yeast?
Yes, the recipe specifically calls for 5 teaspoons of active granulated yeast.
What should I cover the dough with while it rises?
Cover the dough with a damp cloth to prevent it from drying out while rising.
Why do I need to leave a border when spreading the filling?
Leaving a small border at the edges and a portion at one end allows for a proper seal when rolling the bread.