Ingredients

The following ingredients have 4 Servings
  • 2/3 cup (160 ml) milk
  • 2/3 cup (160 ml) water
  • 4 cups + 1 tablespoon (580 g) bread flour ((all-purpose flour will work fine too))
  • 2 tablespoons (24 g) granulated sugar
  • 1 tablespoon instant yeast (( 1 envelope - about 7 g))
  • 1 teaspoon salt
  • 1 egg ((for eggless version see notes))
  • 4 tablespoons (60 g) unsalted butter, (melted (more melted butter for brushing the bread after baking))
  • Egg wash = 1 whole egg + 1 tablespoon water ((see notes for eggless version) )
  • 2 cups pimiento-stuffed green olives, (drained and sliced )
  • 1 lb (450 g) sliced ham ((I use low fat ham))
  • 1 1/2 cups raisins
  • 1/4 cup papelon syrup ((see notes) (optional))

Instruction

  • Line a baking tray with parchment. Lightly spray with cooking spray.
  • In a microwave-safe bowl, combine milk and water and microwave in 30-second increments until the mixture is warmed (110°F approx.)
  • Add flour, sugar, yeast, and salt into the bowl of a stand mixer fitted with the hook (bread paddle) attachment. Make a well in the center and add the warmed milk mixture, egg and melted butter to the well; mix on medium speed until incorporated. Increase the speed to medium-high and mix until the dough forms a ball and pulls away from the bowl's sides, about 8 - 10 minutes. The dough should be elastic but not sticky; if too sticky, add a little more flour, about a tablespoon at a time.
  • Place the dough on a lightly floured surface and form a ball. Place the dough ball in a lightly greased bowl. Cover and let it rise in a warm place until puffy and doubled in size, about 1-2 hours.
  • After the dough has risen, place it on a lightly floured surface and roll it into a 23-x-20 inch (60-x-50 cm) rectangle, about ½ inch (1.5 cm) thick. NOTE: This a big pan de jamon, if you prefer, divide the dough into 2 equal portions and make two smaller breads.
  • Arrange a row of whole olives on the upper edge. Slice the rest of the olives. Note: you can see step-by-step photos in the post content above.
  • Line the dough with the ham slices, slightly overlapping each piece and covering the dough's entire surface.
  • Sprinkle the raisins and sliced olives on top of the ham, scattering them evenly throughout. Drizzle with papelon syrup, if using.
  • Firmly roll it up like a Swiss roll. Transfer the roll, seam-side down, to the prepared baking sheet. Cover loosely with a damp towel. Place it in a warm and humid area in your kitchen, and let it rest for 60 minutes.
  • Preheat oven to 350º F  (180º C).
  • Brush bread with egg wash on all sides. Bake for 40 – 45 minutes, or until golden brown. Remove the bread from the oven, and while is still hot brush wit ith melted butter.
  • Let the bread cool for 15 – 20 minutes before serving.