Rosi’s Pan de Jamon Recipe (Venezuelan Ham Bread)
Ingredients
Ingredients for the bread:
500 grams Strong White Bread Flour (plus extra if needed)
100 grams caster sugar
1 sachet of yeast (7 gr)
100 grams salted butter at room temp
1 medium egg
120 ml milk
120 ml warm water
1 teaspoon of salt
Panela or Papelon (unrefined whole cane sugar) for grating. Can be substituted with brown sugar or molasses.
Ingredients for the filling:
500 grams of thin sliced roasted ham
200 grams unsmoked streaky bacon rashers
100 grams of green pitted olives stuffed with piquillo peppers
100 grams sultanas
1 medium egg for brushing
“Pan de jamón is undoubtedly the most delicious savoury bread Venezuelans enjoy during the holidays. These are some tips from my experience over the years, since I watched my mum as a kid and lately since I moved to London.”
- Baker: Rosi Ranieri
- IG: @rosistarts
- Makes: 16 slices or 1 loaf
- Prep time: 30 min + 2 hours proving approx.
- Bake time: 20 minutes
- Flours used: Canadian Great White Flour
Before You Start:
- Set aside at least three hours to make this recipe, as bread requires time and patience to prepare.
- Make sure the yeast is not expired or old. Recently, I have started buying yeast in 7g sachets, which are ideal for 500 grams of flour and ensure freshness.
- Let your Kitchen Aid mixer (or equivalent, I use a Thermomix) knead using the spiral hook or dough mode. You can also do hand kneading.
- Make a ball when the dough reaches a smooth, elastic texture and consistency.
- Brush a bowl with a few drops of olive oil and grease the dough on the outside. Cover the dough with a clean kitchen towel or cling film. Allow the dough to rise until it doubles in size.
- Once the dough has doubled on a floured surface, shape it into a rectangle with your fingers, then stretch it with a rolling pin until you reach the desired size and thickness.
Pan de Jamon (Venezuelan Ham Bread) Method:
- Add the flour, sugar and yeast into the bowl and start mixing.
- Add the butter, egg, water, milk and continue mixing for 2 minutes.
- Add the salt and a couple of reserved tablespoons of water, continue mixing for 5 minutes.
- Process until a smooth dough forms. You may need to add a little more flour.
- Make a ball with the dough in a large bowl with a few drops of olive oil. Brush the dough with the same oil to prevent it from drying out and cracking. Cover it with a damp kitchen towel or plastic wrap and let it rise until it doubles in size, depending on the yeast it can take up to two hours.
- Preheat the oven to 180°C.
- On a floured surface, with a rolling pin, roll the dough into a rectangle measuring 40 cm x 50 cm and 5 mm thick (15 by 20 inches and ¼ inch thick).
- Grate panela or spread the brown sugar over the dough.
- Add the ham all over the dough leaving 1 cm of dough uncovered around the borders. Ham slices must overlap each other.
- Add the bacon strips.
- Sprinkle with sliced olives and raisins.
- Roll up carefully. The idea is that the roll is not tight but somewhat loose.
- Make sure the end of the dough remains under the roll and close by pinching the ends and tucking them under.
- With a sharp knife start slicing the bread roll about 2 cm thick.
- Cover a baking tray with parchment paper or a silicone baking sheet.
- Transfer the bread slices to the baking tray, about 5cm apart. Cover it with cling film or a clean towel and let the bread rise for half an hour.
- In a small bowl, make an egg wash. Beat the remaining egg with grated panela (or molasses) and brush the slices.
- Bake for 20 minutes, until the crust is evenly golden.
- Allow the slices to cool partially or completely before serving!
