Pan de Jamón, Venezuelan X-mas bread

My non traditional bread, with cheese and cranberries.
I would call this one Holiday bread

Xmas bread or Pan de Jamón, is native to Venezuelans, and a must during the holidays.  Since there are so many of us Venezuelans, outside the country, Pan de Jamón is really made all over the world.  I certainly provide my share of advertisement around the places I have lived.  I share this bread with everyone during the holidays.  It  is so easy to make, with a few short cuts it could be your favorite party dish to bring to Thanksgiving, Xmas, or any dinner.  It is delicious and who doesn't like fresh baked bread?

The bread dough is made like traditional bread except that it has milk and eggs, so it will remind you of a cross between a brioche and normal bread.  The filling looks beautiful, with swirls of baked ham and olives, red peppers and raisins.  It is a great combination of salty, chewy and sweet flavors.  

For a quick version, use store bought croissant dough and start the preparation at step # 5 and continue the same with the rest of the recipe.

For the spanish version, pincha el enlace para versión en español.

Fresh baked bread, who doesn't like this?

Look at the beautiful filling.  If it had ham it would be the bottom layer, instead of cheese.

Ingredients for 2 medium loaves (6-8 people):

For the dough *

• 500 grams o 3 1/3 cups of al purpose flour **
• more flour for the table top and kneading
• 200 ml o 7 oz of warm milk
• 3 tsp or 25 grams of yeast 
• 6 tbsp or 75 grams of melted butter (unsalted)
• 1 large egg 
• 4 tbsp warm water 
• 1 tsp sugar
• 1 tsp salt  (5 gr.)
• 1 egg beaten with a little water and 1 tbsp sugar to paint the bread 

Filling:

• 250 grams of thinly sliced Virginia baked ham, or same amount of sliced or shreded smoked Provolone (for vegetarians).
• 150 grams green olives stuffed with red peppers
• 250 grams (1 jar) of roasted peppers drained an thinly sliced (optional)
• 50 grams raisins or cranberries, soaked in hot water to re-hydrate

You will also need:

Oil, parchment paper, Bowls, spatulas, a brush, plastic film, kitchen towels, cookie sheet or 
tray.

* Skip if using store bought croissant dough. Go to step #5.

** Flour is tricky, I have used american flour, italian flour, Spanish flour.  Some are softer, some have more gluten, so the first time trying this recipe, you may need to tweek it a little, until you find the right liquid and flour balance.

Dough has to be smooth but a little wet

I tape my paper so it won't slide when shaping the dough

Make sure your bread fits in the oven.  Don't make rectangles too large.

Tip: if you place olives in a line, when you cut your bread,
every slice of bread will have an olive.  I like peppers and olives so I add more, 3 rows! 

Preparation:

1. Pour warm water and sugar in a cup, add yeast, mix and let it foam for a few minutes. 
2. In a large bowl mix the flour, add melted butter, 1 egg, salt and the cup of warm milk.  Mix well and then add the yeast disolved in water.  Keep mixing well until it starts resebling bread dough.  You can do it by hand, but I use a mixer.
3. Continue mixing until dough becomes elastic but still a bit wet.  Remember if it is too wet you can add flour 1 tablespoon at a time untild desired consitency, if it is too dry add 1 tablespoon of water.  Now I get my hands dirty and the last kneading I do it by hand.  The dough must be soft silky and a bit wet.
4. With the help of a spatula, I lift the dough from my work table and place it on a large oiled bowl.  Cover the bowl with plastic film or a moist kitchen towel.  Let the dough rest in a warm draft free place, about 1 hour or until double in size.
5. Cover your work table with parchment paper. I tape the edges so when I work with the dough it stays in place.
6. If you haven’t soaked the rasins yet, do it now.  Place half the dough over the parchment paper and with a rolling pin strech it until you have a rectangle about 1/2 inch thick.  Make sure this size fits in the oven and cookie sheet.
7. With the egg, water, sugar mix paint the triangle edges of the dough.  Drain well the raisins and olives, and if still too wet, pat dry.  I like to squeeze the olives, they tend to keep water in the cavity.
8. Cover the dough with ham ( or cheese), leaving 3/4 inch of the edges free of filling.  Now spread raisins, and roasted peppers (optional), and line up the olives (see picture above).  From one of the long sides of the rectangle, carefully start rolling the bread.  Once done press down the sides to seal and fold under. Try to leave the bread seam on the bottom.
9. Lift the baking sheet with bread and place it on a cookie sheet and cover with plastic film or moist towel.  Let it rest for 30 minutes.
10. Repeats steps 6 - 9 for the other bread.
11. Pre-heat oven at 400 °F or 200°C for about 20 -30 minutes.  Once the loaves have rested, it is time to paint the bread with the egg wash. Now with a fork poke holes all over loaves and put them in the oven during 20 to 25 minutes or until nice and golden.  Remove from heat and let them rest before slicing.

At room temperature, cut the bread in slices and place in a plater,  look at those nice and colorful spirals. Eat immediately  Enjoy. If not consumed immediately, don't slice.  Store at room temperature in foil, bread will keep for a few days.

Variations:

Traditionally, this bread is made with ham, raisins and olives, not cheese, or cranberries.  Some people add bits of bacon for more flavor.  Every household in Venezuela, has their preferred way of making it.  Some also spread butter before covering the dough with ham, for extra moisture and flavor.  Yet some others, like to grind the filling, making a paste, and spreading it.  I don’t like this, it reminds me of deviled ham.  One thing is for sure, every house in Venezuela eats pan de jamón during the holidays.  

Roll from the long side

Poke with a fork and paint the bread with egg wash.

My oven is really small, so I have to put the bread diagonally

The house smells so good.