Is the 2nd of December and households everywhere are rearing to start organising the biggest meal of the year.
Back at home we celebrate Christmas on the 24th with a rather large dinner at midnight after mass. However, in the UK the occasion is celebrated on the 25th with what I describe a modest lunch.
For me there are two dishes that shout Christmas, one is the Venezuelan Ham Bread or Pan de Jamón Navideño and secondly the Hallaca.
Both dishes form part of our traditional Venezuelan Christmas dinner and are eaten from mid-November to mid-January.
The Venezuelan Ham Bread for me is the most delicious thing, outside has a slightly hard layer and inside is really soft and moist. Plus the combination of the filling is simply a unique flavour bomb, sweet, savoury and salty.
So, as part of my Venezuelan Christmas Recipes series I had to bring this classic dish.
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WATCH HOW TO MAKE VENEZUELAN HAM BREAD
ANOTHER OPTIONS FOR MAKING THE DOUGH
You can also make the dough by hand using exactly the same recipe, I did it with the mixer because is quicker.
Another option to make the dough is using a bread machine. Almost all bread machines have a “bread dough” option that makes a standard dough without cooking the bread.
It might not be the same recipe as this one, and you might not have the option of creating your own recipe for the machine, but as long as it is a soft dough it works fine!
PRINT THE RECIPE
- For the Dough
- 1/2 tsp white sugar
- 1 1/4 cup milk
- 500 gr bread or all-purpose flour
- 40 gr butter
- 1 tsp salt
- 2 free range eggs + 1 egg for finishing
- 1 tbsp of dried instant yeast or fresh yeast if using fresh yeast follow the instructions on the packet for the amount of flour used
- 1 tbsp of Moscavado sugar
- For the Filling
- 250/300 gr cooked ham Italian prosciutto or Spanish Serrano ham
- 1 cup green olives filled with peppers
- 1/2 raisins or mix dried fruits
1.In a mixer or bowl add the flour, eggs, butter, sugar, yeast, salt and milk and mix together kneading until the dough has reached the required consistency (the dough should have a sticky consistency).
2.Once the dough has been kneaded leave to prove in a covered floured bowl for 3 to 4 hours or until it has doubled in size
3.Once the dough has proved remove from the bowl and knead for another 3 minutes in a well floured surface. Extend the dough using a rolling pin until is 1/2 cm thick.
4.Add the Moscavado sugar and spread all over the dough, removing the excess (should you have).
5.Place a layer of ham, then a layer of dried fruits or raisins and finish with a layer of the olives.
6.Carefully start to roll the dough (sometimes it can stick a little bit to the surface, just unsticking carefully as not to break it).
7.Once the dough is fully rolled and a "sausage" like bread has been created, move it to a baking tray lined with parchment paper.
8.With a fork prick the bread all over and glaze with a beaten egg.
9.Place the tray in a preheated oven at 220 degree C and bake for approx 20 minutes until is golden brown.
10.Once the bread is baked, leave to cool down.
1. Depending on the flour and room temperature you might need to add a little bit more of flour or water to get the consistency right.
2. The best way to keep this bread softer for longer is to keep it wrapped in cling film once it has cooled down and throughout the time is in the kitchen
I know this bread recipe might sound strange because of the filling ingredients, but every time I make it when catering for parties it is a big success.
Despite the simplicity of the ingredients, the combination has something that makes it truly delicious and addictive!
If you make this recipe leave your comments below I would love to hear your thoughts, and perhaps you added an extra yummy ingredient that makes this bread even more delicious!
So, for now happy cooking! And I’ll see you all next week with another delicious recipe!