Pan de Jamon (ham bread)

Ingredients

for the yeast

• 1 1/2 cups water
• 5 teaspoons granulated yeast
• 1 teaspoon sugar

for the dough

• 250 g butter
• 1 liter warm milk
• 2 kg flour
• 1 teaspoon salt
• 1 teaspoon sugar

for the filling

• 1 1/2 kg sliced ham
• 1/2 kg smoked bacon
• 250 g butter
• 1/2 kg olive
• 1/2 kg raisins
• 1 egg (to "varnish")

Directions

1. 1

   In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head".

2. 2

   Add the butter to the warm milk, the sugar and the salt.

3. 3

   Pour the milk onto the flour, mix and add the yeast.

4. 4

   Make a dough and knead for 15 minutes.

5. 5

   Beat down on a table and put in an oiled bowl and cover with a damp cloth.

6. 6

   Set aside for an hour.

7. 7

   Roll out the dough with a rolling pin.

8. 8

   Coat with butter.

9. 9

   Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).

10. 10

    Roll it up like a swiss roll and brush the"tongue" with some egg to seal it.

11. 11

    Bake at 350° F for 3/4 of an hour.

12. 12

    Serve cool.

13. 13

    Can be kept in fridge for up to 4 days.

14. 14

    Sprinkle with water and heat up on a low heat before serving.