Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1/4 cup warm water
- 1/4 cup active dry yeast
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1/2 tsp salt
- 1/2 lb chorizo, sliced
- 1/2 lb spinach, chopped
- 1/2 lb ham, sliced
- 1/2 lb bacon, cooked and crumbled
- 1/2 cup raisins
- 1/2 cup pitted green olives
- 1/2 cup capers
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a small bowl, dissolve the sugar in warm water. Add the yeast and let it sit for 10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, melted butter, eggs, milk, and salt. Mix well.
3. Add the yeast mixture to the flour mixture and mix until a dough forms.
4. Knead the dough on a floured surface for 10 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for 1 hour.
6. Preheat the oven to 350°F.
7. Roll out the dough into a rectangle shape.
8. Layer the ham, bacon, chorizo, spinach, raisins, olives, capers, and Parmesan cheese on top of the dough.
9. Roll the dough tightly, starting from the long side.
10. Place the roll on a baking sheet lined with parchment paper.
11. Brush the top of the roll with egg wash.
12. Bake for 45-50 minutes until the bread is golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 420
Fat: 17g
Carbohydrates: 50g
Protein: 18g
Substitutions for ingredients:
- You can substitute the chorizo with any other type of sausage.
- You can substitute the spinach with kale or Swiss chard.
- You can substitute the ham with turkey or chicken.
Variations:
- You can add chopped nuts, such as walnuts or almonds, to the filling.
- You can add diced apples or pears to the filling.
- You can add a sprinkle of cinnamon to the filling.
Tips and tricks:
- Make sure the yeast mixture is frothy before adding it to the flour mixture.
- Knead the dough well to ensure it becomes smooth and elastic.
- Let the dough rise in a warm place to help it rise faster.
- Brush the top of the roll with egg wash to give it a shiny finish.
Storage instructions:
Store the Pan de Jamón in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, wrap the Pan de Jamón in foil and bake in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
Slice the Pan de Jamón into thick slices and arrange them on a platter.
Garnishes:
Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the dough is too dry, add a little more milk. If the dough is too wet, add a little more flour.
Food safety advice:
Make sure the Pan de Jamón is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Pan de Jamón is a traditional Venezuelan Christmas bread that is typically filled with ham, bacon, raisins, olives, and capers.
Flavor profiles:
The Pan de Jamón with Chorizo and Spinach has a savory and slightly sweet flavor with a hint of saltiness from the olives and capers.
Serving suggestions:
Serve the Pan de Jamón with Chorizo and Spinach as a main dish for dinner or as an appetizer for a party.
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Region: Venezuelan