PAN DE JAMON (VENEZUELAN HAM BREAD)
Pan de Jamon is a traditional Venezuelan Christmas bread filled with ham and olives. Its robust flavors are a unique tribute to Venezuelan culture.
Provided by Sarah | Curious Cuisiniere
Categories Dinner Recipes
Time 4h10m
Number Of Ingredients 13
Steps:
- In a medium bowl mix the warm water and 1 Tbsp sugar, until the sugar dissolves. Sprinkle the yeast over top and set aside for 5-10 minutes, until the yeast is softened and slightly foamy.
- Place 3 cups of flour in a large bowl along with the remaining 3 Tbsp sugar and salt. Mix to combine.
- Stir the yeast mixture and add it to the flour. Add the milk, beaten eggs, and butter. Mix until combined.
- Continue adding the remaining cup of flour until a soft dough comes together.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is soft and smooth, adding flour as necessary to keep the dough from sticking to the counter or your hands.
- Place the dough in a clean, greased bowl. Cover it with a damp tea towel and let it rest in a warm, draft free place until doubled (generally 1-2 hours).
- Once the dough has risen, lightly dust your counter with flour and roll the dough out into a rectangle, roughly a ½ inch thick (10x15 inches).
- Cover the dough with the ham slices, arranging them almost to the edges. Sprinkle the raisins and olives over the ham.
- Once the fillings have been layered over the dough, tightly roll the dough up from the long edge. Tuck the edges under the roll and place it, seam side down on a greased baking sheet.
- Brush the loaf well with an egg wash of 1 egg white beaten with 1 Tbsp water.
- Let the dough rise, uncovered, in a warm, draft free place for 45 minutes to 1 hour, until very puffy.
- Near the end of this final rising time, preheat your oven to 375F.
- Bake the bread for 25-27 minutes, until the loaf starts to turn golden brown. Then, loosely tent the bread with aluminum foil (to keep it from browning too much) and continue baking for an additional 15 minutes. (It will bake around 40 minutes in total.) When finished, the loaf should feel firm when tapped. The internal temperature of the loaf should be 180-190F.
- Remove the bread from the oven. Let it cool on the pan for 10-15 minutes before carefully transferring it to a wire rack. Cool completely before slicing and serving.
- The bread will keep in an air tight container in the refrigerator for 1 week.
Nutrition Facts : Calories 143 calories, ServingSize each of 10 slices
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.
Nutrition Facts : Calories 152 kcal, Carbohydrate 19 g, Cholesterol 38 mg, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, Sodium 204 mg, Sugar 4 g, Fat 6 g, ServingSize 2 rolled loaves (serves 24), UnsaturatedFat 0 g
CLAMS IN OLIVE OIL WITH JAMON AND PINE NUTS
(Almejas Con Aceite De Oliva, Jamon Y Pinones) This recipe is adapted from "The New Spanish Table" cookbook. This popular dish is served at the El Suquet de l'Almirall restaurant in Barcelona, clams 'poached' in olive oil together with pine nuts and bits of serrano ham. Three simple flavors, each with its own elusively sweet aftertaste. And the dish is rediculously easy, to boot. For best results, use a lovely olive oil and good pine nuts, preferably imported from the Mediterranean, not from China. You'll want plenty of bread to mop up the sauce. Any leftover sauce is delicious tossed with pasta.
Provided by TxGriffLover
Categories Spanish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil and garlic in a wide earthenware cazuela, a very large heavy skillet, or a wide casserole over medium heat. Add the pine nuts and ham and cook, stirring, until the nuts just begin to color, about 2 minutes.
- Add the clams, cover the cazuela, and cook until the clams open, 4 to 7 minutes depending on their size, shaking the pan occasionally. Discard any clams that don't open.
- Serve the clams directly from the cazuela or spoon them into bowls, adding plenty of the cooking liquid to each bowl. Sprinkle the parsley on top and serve with plenty of bread as a first course.
Nutrition Facts : Calories 919.1, Fat 85.1, SaturatedFat 10.6, Cholesterol 77.2, Sodium 130.2, Carbohydrate 9.4, Fiber 0.9, Sugar 0.8, Protein 32.2
JAMON AND OLIVES
Make and share this Jamon and Olives recipe from Food.com.
Provided by Brian Holley
Categories European
Time 2m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Slice the jamon as thinly as possible.
- Wash and drain olives.
- Serve with crusty bread.
Nutrition Facts : Calories 38.6, Fat 3.6, SaturatedFat 0.5, Sodium 293, Carbohydrate 2.1, Fiber 1.1, Protein 0.3
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- 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 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.
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