Jamon And Olives Food

PAN DE JAMóN (VENEZUELAN HAM AND OLIVE BREAD)

Steps:

• Gather the ingredients.
• Place the warm water in the bowl of a stand mixer. Sprinkle the yeast over the water and let stand for 5 minutes.
• Add 1 cup of the flour, the butter, and egg, and mix well using the dough hook attachment.
• Add the softened butter and another cup of flour and mix well.
• Add the remaining ingredients and knead until smooth, adding a bit of extra flour if the dough is too sticky. When well kneaded, the dough should be soft, shiny, and smooth.
• Place the dough in an oiled bowl. Cover with plastic wrap, set in a warm location, and let rise until doubled in bulk, about 30 minutes.
• Divide the dough in half. On a lightly floured surface, roll half of the dough into a large rectangle about 10 x 12 inches.
• Brush the dough with 1 tablespoon of the melted butter. Place half of the ham slices over the dough, leaving a 1-inch border all around.
• Sprinkle half of the raisins and half of the olives around over the ham.
• Tightly roll up the dough lengthwise starting with the long edge, sealing the last part of the dough to the roll with some water.
• Place roll, seam side down, on a parchment-lined baking sheet, and tuck the ends under slightly. Repeat with the other half of dough.
• Mix the egg yolk with a teaspoon of sugar and brush the mixture onto the rolls with a pastry brush.
• Lightly cover the rolls with oiled plastic wrap and let rise in a warm place for about an hour.
• Bake bread at 350 F for 30 to 40 minutes, until golden brown.
• Remove from oven, and let it cool slightly before slicing.

MARINATED CHEESE AND OLIVES

Steps:

• Combine all ingredients except the rosemary with half of the bottled dressing in a large bowl; stir gently.
• Cover and chill at least 8 hours or up to 24 hours.
• Divide cheese and olives mixture into six (8-10 ounce) glass containers.
• Place 1 rosemary sprig in each container.
• Pour remaining dressing evenly into containers. Cover tightly and refrigerate up to 2 weeks.