How To Make Pan de Jamon | Delicious Venezuelan Christmas Bread Recipe

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: white rum

Non-alcoholic extract provides flavor without alcohol.

mixed dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits can be lighter and more nutritious.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide similar crunch with less cost.

Get a bowl, add milk.

Add yeast, salt, and sugar to the milk and mix well to dissolve sugar and hydrate yeast.

Add flour and mix until it forms a cohesive piece.

Knead the dough for about 5 minutes until smooth.

Roll the dough into a ball and place it in a bowl to ferment for about 1 hour at 26-27 degrees Celsius.

After the first proof, fold the dough by flattening it out and folding the edges over the middle, then tighten it and place it back in the bowl to proof for another hour.

Dust the table with flour and tip the dough out, then roll it into a long rectangle.

Spread an even layer of cheese over the dough, leaving one edge uncovered.

Add olives, then sprinkle raisins (not soaked) over the cheese and olives.

Spread ham evenly over the filling.

Wet your hand and brush water on the uncovered edge to help seal the loaf.

Roll the dough tightly from the bottom up, sealing the edges and ends well to contain the filling.

Place the loaf in a loaf tin lined with parchment paper for final fermentation for 1.5 to 2 hours.

Preheat the oven to 160 degrees Celsius with a fan during the last hour of fermentation.

Check that the loaf has puffed up and leaves an indentation when poked.

Brush the loaf with egg for a golden crust, let it dry for 5 minutes, and brush again.

Bake in the oven for about 15 minutes, checking for doneness with a temperature probe (should read 94 degrees Celsius or 200 Fahrenheit).

Let the loaf cool for about 10 minutes before removing it from the tin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens