Tuesday, December 3, 2013

Pan de Jamon / Ham Bread

 The Pan de Jamón or Ham Bread is a traditional bread of the Venezuelan holidays. With a slightly sweet dough, stuffed with pork ham, bacon, olives and raisins, this bread is a perfect mix between sweet and savory, showing undoubtedly a very marked trait from the rich culinary culture of Venezuela. It's a very popular dish in Venezuela in this time of the year, we love to eat this all the holidays.

 This is one of the fabulous recipes from my ebook Christmas Chokolat Pimienta, looking more delicious recipes to cook for your family in this holiday. Buy the English version book here!

  Christmas is my favorite time of the time of year, not only because it reminds me of my childhood and the excitement of gifts, but because it’s the time where families gather to celebrate, be united and share. With this little recipes I want to be part of your Christmas, I want to inspire you to create delicious dishes that you can share with your family and friends, dishes that make you evoke memories and create new magical moments, with a small selection of savory dishes like meat pies, a classic Venezuelan bread ham... and delicious desserts ranging from gingerbread cookies to bundt cake.

Pan de Jamón

Vanessa Hernandez

It's a sweet and salty bread, made with ham, bacon, green olives and raisins.

  • 1 tablespoon of brown sugar
  • 60 ml of warm water
  • 5 g of dry yeast
  • 250 ml of milk
  • 50 g of sugar
  • 1/4 teaspoon of salt
  • 1 egg
  • 500 g of all purpose flour
  • 75 g of butter  

  • 10 slices of bacon
  • 400 g of pork ham
  • 200 g of green olives
  • 200 g of raisins  

  • 1 egg
  • 1 tablespoon of milk
  • 1 pinch of salt
  • 1 pinch of sugar
Yield: 2 Panes
Prep Time: 04:00
Cook time: 00:45
Tags: Pan de jamón, ham bread, bread, christmas, holiday, recipe

 I hope you like the recipe and share it with your family and friends. Follow my adventures in the kitchen through my FacebookTwitterPinterest, Instagram  and my Youtube channel, subscribe to them and be the first to find out about new recipes, releases, news and contests, if you do this or any other of my recipes, take a picture and share it with me through the # chokolatpimienta on twitter and instagram. Kisses and hugs for you, let me sweeten your day!


Dary said...

Hi Vanessa,
What type of butter do you recommend?
Thanks in advance.

Vanessa Hernandez said...

Hi @Dary I use unsalted Butter ;) <3

Anonymous said...

Hello! The written recipe mentions using 5g of dry yeast, but in the video you mention activating the yeast first, then adding both the dry yeast and the active yeast to the stand mixer bowl with the flour and other ingredients. How much of the yeast do we keep dry and how much do we activate?