It is coincidentally also one of my favorite foods ever :) Ever since my success with the cachitos, I wanted to try my hand at this too. To my luck, it uses the same dough as the cachitos, and I had some leftover in the freezer.
The flavor profile of this bread is sweet (the dough and raisins) and salty (the olives and ham). Are you starting to see a pattern here? A lot of the food I love is sweet and salty at the same time!
Pan de jamón
Servings: 4 (3 slices each)
Prep time: 3 hours (including dough resting time)
Cook time: 40 min
Total time: 3 hours 40 min
1 part Venezuelan cachito dough (recipe can be found here)
1/3 cup flour
1/2 lb fat free ham in thick slices (you can use honey ham if you want too!)
handful of raisins
handful of green olives with red pepper filling
1 tbsp butter
dash of sugar
Begin by making the dough. You can make a large batch, split it in 4 equal parts and store it in the freezer. This is what I did, so for this dish I just let the dough unfreeze in the fridge over night, and let it sit on the countertop to warm up to room temperature for an hour before preparation.
Before you begin working with the dough, place the raisins in a bit of water so they get a little moist. Add the olives to a colander and let their pickling liquid drain.
Line a cookie sheet with parchment paper and place the roll on it. Cover it with a kitchen cloth and let the roll rest in a warm place for 30 minutes. Meanwhile, preheat the oven to 350 F.
When the oven is ready, whisk the egg and coat the roll thoroughly. Place it in the oven for 20 minutes. Feel free to re-coat with the egg during that time (I re-coated once). After 20 mins, cover the roll with aluminum foil and bake for another 20 minutes. This is to prevent the top from burning while the inside dough cooks.
Cut the roll up into slices and serve warm or at room temperature. It is so good with coffee!
So pretty :)
And the Brunometer thinks:
8.1 / 10
Christmas in August!
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