Ingredients with Measurements:
- 1 pound all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup warm milk
- 2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup dried apricots, chopped
- 1/2 cup shelled pistachios, chopped
- 1/2 pound thinly sliced ham
- 1/2 cup pitted green olives, sliced
- 1/4 cup raisins
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Parchment paper
- Baking sheet
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, butter, warm milk, yeast, salt, and eggs. Mix on low speed until the dough comes together.
2. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
3. Add the chopped apricots and pistachios to the dough and knead for another minute until they are evenly distributed.
4. Place the dough in a greased bowl and cover with plastic wrap. Let it rise in a warm place for 1 hour.
5. Preheat the oven to 350°F.
6. On a floured surface, roll out the dough into a rectangle about 1/4 inch thick.
7. Arrange the ham slices, olives, and raisins over the dough, leaving a 1-inch border around the edges.
8. Starting from the long side, roll the dough tightly into a log. Pinch the edges to seal.
9. Place the log seam-side down on a parchment-lined baking sheet.
10. Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped.
11. Let the bread cool for 10 minutes before slicing and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
Makes 8-10 servings
Nutritional information:
Calories per serving: 420
Fat: 16g
Carbohydrates: 54g
Protein: 16g
Sodium: 540mg
Sugar: 19g
Substitutions for ingredients:
- You can use any type of dried fruit or nut in place of the apricots and pistachios.
- If you don't like ham, you can use prosciutto or bacon instead.
- You can use any type of pitted olive in place of the green olives.
Variations:
- Add grated Parmesan cheese to the dough for a cheesy twist.
- Use figs and walnuts instead of apricots and pistachios.
- Add a layer of cream cheese or goat cheese to the filling for added creaminess.
Tips and Tricks:
- Make sure the dough is rolled out evenly so that the filling is distributed evenly.
- Let the bread cool slightly before slicing to prevent it from falling apart.
- You can make the dough ahead of time and refrigerate it overnight for easier preparation the next day.
Storage Instructions:
- Store the bread in an airtight container at room temperature for up to 3 days.
- You can also freeze the bread for up to 1 month.
Reheating Instructions:
- To reheat the bread, wrap it in foil and bake in a 350°F oven for 10-15 minutes until heated through.
Presentation Ideas:
- Serve the bread on a wooden board with a cheese knife for easy slicing.
- Garnish with fresh herbs like rosemary or thyme.
Garnishes:
- Fresh herbs like rosemary or thyme
- Sliced green onions
Pairings:
- Red wine like a Cabernet Sauvignon or Merlot
- Sparkling wine like Prosecco or Champagne
Suggested Side Dishes:
- Roasted vegetables like Brussels sprouts or carrots
- Creamy mashed potatoes
- Green salad with a vinaigrette dressing
Troubleshooting Advice:
- If the dough is too sticky, add more flour a little at a time until it comes together.
- If the bread is browning too quickly, cover it with foil and continue baking.
Food Safety Advice:
- Make sure to cook the bread to an internal temperature of 190°F to ensure it is fully cooked.
- Store the bread in an airtight container to prevent contamination.
Food History:
- Pan de Jamón is a traditional Venezuelan Christmas bread that is typically filled with ham, olives, and raisins.
Flavor Profiles:
- The bread is sweet and savory with a hint of saltiness from the ham and olives. The apricots and pistachios add a fruity and nutty flavor.
Serving Suggestions:
- Serve the bread warm or at room temperature as a snack or appetizer.
- It can also be served as a main course with a side salad or roasted vegetables.
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Region: Venezuelan