Pan de Jamón
- ½ cup tepid water
- 2 Tbs. of granulated sugar
- 2 Tsp. of yeast
- 1 pound of all purpose flour
- 2 eggs
- 1 cup of tepid milk
- 4 Tbs. of unsalted butter melted
- 1 Tbs. of brown sugar
- 5 slices of bacon
- 2 pounds of ham shaved (I used fat free black forest)
- 1 ½ cups of stuffed manzanilla olives sliced
- 1 cup of raisins
- 1 cup of white raisins
- 2 Tbs. of molasses
- Dissolve the granulated sugar in tepid water.
- Add the yeast and let it rise, around 20 minutes.
- Once the yeast has risen, in the bowl of a food processor, using the plastic blade to make dough, add the flour, the yeast mixture, one egg and the milk. Process it until uniform and compact. You may need to scoop some more flour.
- Let the dough rise for at least one hour.
- Preheat the oven to 350°F.
- On a floured surface, with the help of a roller, extend the dough to make a 15 by 20 inches, ¼ of inch thick rectangle. Make the edges a little bit thinner. The thinner the dough, the better.
- Brush the rest of the butter to cover the dough.
- Sprinkle the brown sugar.
- Distribute the bacon and evenly cover the dough with the ham.
- Sprinkle the olives and the raisins.
- Make an airy roll, by carefully folding the dough.
- Fold both edges under.
- With a fork poke the loaf evenly.
- Cover a baking sheet with parchment paper. Carefully transfer the roll to the baking sheet.
- Bake it for 40 minutes.
- In a bowl, beat one egg and add the molasses. Brush the bread crust with the egg molasses mix.
- Bake it for 5 more minutes.
- Let it cool down for at least one hour.
- Slice it and enjoy.