Pandejamonhambread Recipes

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Pan de Jamón image

I was too young when we moved to the States to remember this, but according to my parents, pan de jamón hits the Venezuelan panaderias (bakeries) on the 1st of December, then disappears for the year on January 1st. This festive bread rolled with ham, olives and raisins is one of our Christmas staples. We have pan de jamón throughout the month of December and as part of Christmas dinner. The Alvarezes bake off two on Christmas Eve: one for snacking on during the day and one for dinner. We've made the mistake of only cooking one and ended up pan-de-jamón-less at night. Don't make this same error. Buen provecho!

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 1 loaf (3 to 4 servings)

Number Of Ingredients 7

Nonstick cooking spray, for greasing
1 pound refrigerated pizza dough, at room temperature
All-purpose flour, for dusting, if necessary
1 pound thinly sliced ham (I like honey, my parents prefer Virginia)
1/2 cup sliced green olives
1/2 cup packed raisins
1 large egg


  • Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
  • If the pizza dough is sticky to the touch, lightly flour your work surface. Roll out the dough to a 12-by-16-inch rectangle that's about 1/8 inch thick.
  • Shingle the ham over the dough, leaving a 1/2-inch border on the two short sides. Sprinkle the olives and raisins evenly on top.
  • Starting at the long side farthest from you, roll the dough towards you into a log. Place it, seam-side down, on the prepared baking sheet.
  • Beat the egg with a splash of water in a small bowl and brush generously over the log. Poke along the top of the log several times with a fork, without piercing all the way through the dough.
  • Bake until the top is a deep golden brown, about 60 minutes. Let cool for 10 minutes, then slice crosswise with a serrated knife and serve.


Pan de Jamon (Venezuelan Ham Bread) image

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

¼ c water, warmed to 90F
¼ c sugar, divided
1 Tbsp active dry yeast
4 c all purpose flour, divided
1 tsp salt
¾ c milk, warmed to 80-90F
2 eggs, lightly beaten
4 Tbsp unsalted butter, melted and cooled
¾ lb ham, deli sliced
½ c raisins
1 jar (5.75) pimento stuffed green olives, whole, drained and patted dry
1 egg white beaten with 1 Tbsp water (for egg wash)
aluminum foil (for baking)


  • 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) image

Pan de jamón is a sweet and savory bread, and a popular Christmas treat in Venezuela. See how to make it, baking ham, olives, and raisins into the loaf.

Provided by Marian Blazes

Categories     Appetizer     Dinner     Lunch     Bread

Time 3h35m

Number Of Ingredients 13

1/2 cup warm water
1 tablespoon rapid rise yeast
3 1/2 cups all-purpose flour
4 ounces (1/2 cup) unsalted butter, softened
1 ounce (2 tablespoons) unsalted butter , melted
1 egg
1/2 cup milk
3 tablespoons sugar
1/2 to 1 teaspoon salt
1/2 pound smoked ham, very thinly sliced
1/2 cup raisins
1/2 cup sliced olives
1 egg yolk


  • 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


Anadama Bread image

Provided by Food Network Kitchen

Categories     side-dish

Time 4h10m

Yield 1 loaf (15 slices)

Number Of Ingredients 8

2/3 cup yellow cornmeal
1/2 cup molasses (not blackstrap)
4 tablespoons unsalted butter, plus melted butter for brushing
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
4 to 5 cups all-purpose flour, plus more for kneading
1/3 cup nonfat dry milk
1 1/4 teaspoons kosher salt
Vegetable oil, for brushing


  • Combine 1 cup water, the cornmeal, molasses and 4 tablespoons butter in a saucepan. Bring to a simmer over medium-high heat, whisking constantly, until the mixture thickens and starts to bubble, about 3 minutes. Transfer to the bowl of a stand mixer and let cool until lukewarm (105 degrees F to 110 degrees F), stirring occasionally, about 20 minutes.
  • Sprinkle the yeast over 1/2 cup lukewarm water (105 degrees F to 110 degrees F) in a small bowl and let stand until foamy, about 5 minutes. Add to the cornmeal mixture along with 1 cup flour and the dry milk; mix with a wooden spoon. Cover with a kitchen towel and set aside in a warm place until the dough increases slightly in volume and is bubbly, about 30 minutes.
  • Mix the dough with the dough hook attachment on medium-low speed, then mix in the salt and the remaining 3 to 4 cups flour, 1/2 cup at a time, scraping down the bowl after each addition, until the dough comes together into a firm, tacky ball. Increase the speed to medium high; knead the dough until it pulls away from the bowl, about 2 minutes. Turn out onto a lightly floured surface and knead by hand until smooth and pliable, adding more flour as needed, about 5 minutes. Brush a large bowl with vegetable oil; add the dough, cover with a kitchen towel and set aside in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
  • Brush a 9-by-5-inch loaf pan with vegetable oil. Punch down the dough and turn out onto a clean surface. Shape into a smooth 4-by-8-inch loaf, then transfer to the pan. Cover loosely with oiled plastic wrap and set aside in a warm place until the loaf rises above the pan by 1/2 inch, 30 minutes to 1 hour. Meanwhile, preheat the oven to 375 degrees F.
  • Uncover the pan and transfer to the oven. Reduce the temperature to 350 degrees F and bake until the bread is golden and sounds hollow when tapped, 35 to 45 minutes. (Cover loosely with foil if it is browning too quickly.) Brush with melted butter and let rest in the pan, 10 minutes. Turn out onto a rack and let cool before slicing or freezing.
  • MAKE IT AHEAD Let the bread cool completely, wrap in plastic wrap and foil, and freeze for up to 2 weeks. To serve, unwrap and thaw at room temperature for 2 hours. Reheat, wrapped in foil, at 300 degrees F until warmed through, 30 minutes.


Pain de Campagne - Country French Bread image

I got this recipe out of a novel and made some minor changes. It is a yummy French bread that is worth the wait.

Provided by violet

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 5h25m

Yield 8

Number Of Ingredients 8

½ teaspoon instant yeast
½ cup warm water (110 degrees F/45 degrees C)
¾ cup whole wheat flour
2 ½ cups warm water
½ teaspoon instant yeast
6 cups unbleached bread flour
1 tablespoon kosher salt
2 tablespoons cornmeal for dusting


  • To make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water. Stir in the whole wheat flour until the mixture resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover the bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also let the poolish ripen in the refrigerator for 12 to 15 hours, bringing it back to room temperature before proceeding with the recipe.
  • When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. Scrape the poolish into a bowl and stir in the 2 1/2 cups water and the remaining 1/2 teaspoon yeast. Stir well to combine. Add the bread flour 1 cup at a time, mixing well after each addition, until the dough becomes too difficult to stir.
  • Transfer the dough to a floured work surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky to handle. Sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes. The dough should have a smooth surface and spring back to the touch. Shape the dough into a round and cover with a damp cloth for 5 to 10 minutes.
  • Place the dough in an oiled bowl, turning to coat the surface of the dough with oil. Cover the dough with a damp cloth and let it rise at room temperature until doubled in size, about 2 to 3 hours.
  • Deflate the dough and cut it into two pieces. Shape the dough into two rounds, cover them with plastic or a damp cloth, and allow the dough to rest for 30 minutes at room temperature.
  • Shape the dough into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place the loaves, seam-side up, on the floured cloth. Dust the tops of the loaves with flour, cover with a damp towel, and let rise until doubled in bulk again, about two hours.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Sprinkle a baking sheet with cornmeal. Gently transfer the risen loaves to the baking sheet, placing them seam-side down on the cornmeal. Make several diagonal slashes in the loaf with a serrated knife or razor blade.
  • Immediately place the scored loaves in the preheated oven. Bake the bread until the loaves are golden brown, about 25 to 30 minutes. Cool the loaves on wire racks.

Nutrition Facts : Calories 47.6 calories, Carbohydrate 10.1 g, Fat 0.3 g, Fiber 1.6 g, Protein 1.9 g, Sodium 723.6 mg, Sugar 0.1 g


Pan de Jamón (Venezuelan Ham Bread) image

This recipe for the traditional Venezuelan Christmas bread comes from Martha Beltrán in Austin, Tex., who brought the recipe with her when she moved to the United States and now considers it essential to her family's Thanksgiving feast. Ms. Beltrán always starts the bread the day before she serves it, laminating it with butter three times before rolling it up with ham, bacon, olives and pimentos. The process can be long, but the dough can be left in the fridge for a flexible and forgiving amount of time, even overnight. When the finished loaves are sliced, each piece reveals a festive butter-slicked swirl.

Provided by Tejal Rao

Categories     breads, project, side dish

Time 15h

Yield 12 to 14 servings (4 loaves)

Number Of Ingredients 14

1 cup/250 milliliters whole milk
1/4 cup/50 grams plus 2 tablespoons granulated sugar
1/2 ounce/14 grams/4 1/2 teaspoons instant yeast
1 pound/454 grams salted butter (4 sticks), room temperature
1/2 teaspoon salt
7 eggs
4 1/2 cups/509 grams self-rising flour
3 1/3 cups/483 grams all-purpose flour, more for dusting surface
1/2 pound/226 grams ham, thinly sliced and cut into long strips 1/2 inch wide
18 ounces/509 grams smoked uncured bacon, cut into long 1/2-inch-wide strips (do not use thick cut)
2 cups/288 grams raisins
1/2 cup/85 grams pimento-stuffed green olives, thinly sliced
1/4 cup/59 milliliters whole milk
1 tablespoon sugar


  • Make the bread: In a small pot over medium-low heat, scald milk. When milk is near boiling and bubbles form around the edge of the pot, remove from heat and let cool.
  • In a small bowl, combine 1/2 cup warm water and 2 tablespoons sugar and mix well. Add yeast and let rest for 5 minutes or until bubbly.
  • Using a stand mixer fitted with the whisk attachment, whisk together 3/4 cup (1 1/2 sticks) butter, the rest of the sugar and the salt on medium-low speed just to combine. With mixer running, add eggs, cooled scalded milk and yeast mixture. Mix on medium speed until thoroughly combined, about 2 minutes.
  • Place flours in a medium bowl and whisk to combine. Change out the stand mixer attachment for a dough hook and slowly add flours to butter mixture about 1/2 cup at a time, until fully incorporated. The dough should pull away from the bowl's edges relatively cleanly. Let rest in bowl for about 5 minutes.
  • Sprinkle all-purpose flour on a clean work surface. Scrape out dough and knead for 5 minutes. If dough is too sticky to handle, add a little more flour, but do not let it get too dry. Cut dough into 2 pieces.
  • Roll each piece of dough with heavy rolling pin into a 15-by-20-inch rectangle about 1/4 inch thick. Using a small offset spatula or butter knife, spread about 3 tablespoons butter in a thin layer over the top of the dough, just enough to cover.
  • Fold dough into thirds like a letter: With the short end of the dough facing you, fold up from the bottom, and then fold down from the top. Then, take the letter-shaped dough and fold one more time lengthwise, making a small square.
  • Wrap each of the pieces in plastic or place each one in a plastic bag and let them rest in the refrigerator for about 4 hours. Repeat process of rolling, buttering, folding and refrigerating 2 more times with both pieces of dough. This will take a total of 12 hours, but additional chilling time between rollings is O.K., allowing you to break up the process overnight. (For instance, the first rolling can be done the night before, followed by subsequent rollings the next day.)
  • Remove dough from refrigerator and divide each piece into 2 equal sections, for 4 pieces of dough in total. Lightly flour a clean work surface and roll one piece into a thin 15-by-20-inch rectangle, rewrapping in plastic and returning the other pieces to the refrigerator.
  • Fill the bread: Working lengthwise, put down a stripe of ham strips in a single layer. Below that place a stripe of bacon strips and below that, a sparse stripe of raisins and olives. (Make sure to use a light hand with the raisins and olives.) Repeat this pattern until the surface of the dough is covered.
  • Take one of the short edges of the dough, and carefully roll it up, like a jelly roll, tucking it in as you go to make sure it is tight. When it is fully rolled, tuck the open edges on either side underneath the roll, and place the whole roll seam-side down on a parchment-lined baking sheet so it doesn't pop open while baking. Repeat rolling-and-filling process with the other 3 pieces of dough. Place loaves on 2 baking sheets lined with parchment, 2 to a sheet. Cover loaves with a clean dish towel and let rise for 45 minutes.
  • Heat oven to 350 degrees. Bake 2 loaves at a time for about 40 minutes, checking to make sure tops are becoming golden without burning. If loaves are browning too quickly, tent with foil.
  • Prepare the glaze: While the bread bakes, add milk and sugar to a small bowl and stir to dissolve.
  • At the 40-minute mark, pull the loaves out of the oven, and, using a pastry brush, glaze their tops. Bake for another 5 minutes, until the loaves have a slight sheen and are deep golden brown in color. Remove from oven and let bread rest for 10 minutes before slicing and serving.

Nutrition Facts : @context http, Calories 807, UnsaturatedFat 20 grams, Carbohydrate 79 grams, Fat 47 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 23 grams, Sodium 1206 milligrams, Sugar 20 grams, TransFat 1 gram


Pan de Jamon (ham bread) image

Make and share this Pan de Jamon (ham bread) recipe from

Provided by Daniel Aguilar

Categories     Yeast Breads

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 14

1 1/2 cups water
5 teaspoons granulated yeast
1 teaspoon sugar
250 g butter
1 liter warm milk
2 kg flour
1 teaspoon salt
1 teaspoon sugar
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")


  • In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head".
  • Add the butter to the warm milk, the sugar and the salt.
  • Pour the milk onto the flour, mix and add the yeast.
  • Make a dough and knead for 15 minutes.
  • Beat down on a table and put in an oiled bowl and cover with a damp cloth.
  • Set aside for an hour.
  • Roll out the dough with a rolling pin.
  • Coat with butter.
  • Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).
  • Roll it up like a swiss roll and brush the"tongue" with some egg to seal it.
  • Bake at 350° F for 3/4 of an hour.
  • Serve cool.
  • Can be kept in fridge for up to 4 days.
  • Sprinkle with water and heat up on a low heat before serving.


Anadama Bread image

This is an old New England favorite with cornmeal and molasses. It's best when hot out of the oven or toasted.

Provided by Behr

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 8

Number Of Ingredients 8

½ cup water
¼ cup cornmeal
2 tablespoons butter
½ cup molasses
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F)
3 cups all-purpose flour, divided
1 teaspoon salt


  • Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
  • In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
  • In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 54.4 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 322.3 mg, Sugar 11.5 g


Paska Bread image

This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.

Provided by Tiffany Leyda

Categories     Bread     Yeast Bread Recipes     Egg

Time 6h40m

Yield 18

Number Of Ingredients 14

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup white sugar
3 cups warm milk
4 cups all-purpose flour
6 eggs, beaten
½ cup white sugar
1 cup butter, softened
¼ teaspoon salt
¼ teaspoon lemon zest
12 cups all-purpose flour
1 egg
1 tablespoon water
2 tablespoons butter, melted


  • Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
  • In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
  • Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
  • Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
  • Divide dough into three parts (see Cook's Note). Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven until loaves are deep brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.

Nutrition Facts : Calories 599.6 calories, Carbohydrate 98.3 g, Cholesterol 106.1 mg, Fat 15.4 g, Fiber 3.2 g, Protein 15.7 g, SaturatedFat 8.6 g, Sodium 160.8 mg, Sugar 13.5 g


Venezuelan Ham Bread (Pan de Jamon) Recipe - (4.1/5) image

Provided by davidv

Number Of Ingredients 13

1 (0.25-oz) package active dry yeast
1 Tbsp + 1/2 tsp sugar, divided
1/4 cup warm water
1/2 cup whole milk
1-1/2 oz unsalted butter
1/2 tsp salt
1-3/4 cups all-purpose flour
1 egg + 2 tsp sugar (for egg wash)
1 lb thinly sliced honey-baked ham
1/2 cup raisins
1/2 cup sliced pimento-stuffed green olives


  • To prepare the dough, place the yeast, 1/2 tsp sugar, and the warm water in a small bowl. Loosely cover the bowl with a warm, damp towel. Let it sit for 15 minutes. Pour the milk, butter, salt, and 1 Tbsp of sugar into a small pot set over low heat. Warm up the mixture until the butter melts and the sugar dissolves. Do not boil. Remove the pan from the heat. Place the flour into the bowl of a stand mixer fitted with the hook (bread paddle) attachment. Add the yeast and milk mixture to the bowl and 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 sides of the bowl, about 6-8 minutes. Remove the dough and place it in a mixing bowl that has been lightly sprayed with oil. Loosely cover with a warm, damp towel and place the bowl in a warm, humid area in your kitchen. Let the bread rise for 3 hours. To prepare the loaf, line a baking sheet with parchment paper and spray the paper with cooking spray; set aside. Place the dough on a lightly floured surface and punch it down. Then, roll it into a 20"L x 16"W rectangle. Line the dough with the ham slices, slightly overlapping each piece and covering the entire surface of the dough, except for a 3/4" border around the edges. Sprinkle the raisins and olives on top of the ham, scattering them evenly throughout. Fold the 3/4" border, only from the width sides, in to prevent the filling from leaking out. Lightly brush egg wash along the borders and then roll the bread lengthwise to form a log. (Do not discard the egg wash.) Place the rolled bread, seam side down, onto the prepared sheet pan. Put a warm damp towel, loosely on top of the bread, place it in a warm and humid area in your kitchen and let it sit for 45 minutes. Position an oven rack in the bottom-middle part of the oven and preheat to 350°F. Remove the towel from the bread. Carefully dock the bread on the top and sides with a fork. Brush the bread with egg wash, completely covering top and sides. Bake for 45 to 50 minutes, or until golden brown. Let the loaf cool completely before serving.


Pawpaw Bread image

A wonderful fruit bread made from the largest edible fruit native to America. Ripe in the fall, this tropical fruit grows right here in the USA. Pawpaw can be used in many recipes calling for bananas.

Provided by Amaranth

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h55m

Yield 8

Number Of Ingredients 11

1 serving cooking spray
1 cup white sugar
⅓ cup butter, softened
2 eggs
1 ½ cups pawpaw pulp
⅓ cup tepid water
1 ⅓ cups all-purpose flour
½ cup chopped walnuts
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder


  • Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of an 8-inch loaf pan with cooking spray.
  • Combine sugar and butter in a bowl; beat together until smooth. Beat in eggs. Add pawpaw pulp and water; beat until combined, about 30 seconds. Stir in flour, walnuts, baking soda, salt, and baking powder. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Allow to cool before slicing, about 30 minutes.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 44.7 g, Cholesterol 66.8 mg, Fat 14.1 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 5.7 g, Sodium 391.6 mg, Sugar 26.9 g


Pan de Jamon (Venezuelan Ham Bread) Recipe image

Provided by bns0607

Number Of Ingredients 15

For the yeast:
1 1/2 cups water
5 teaspoons granulated yeast
1 teaspoon sugar
For the dough:
1 cup butter
4 cups warm milk
4 lbs flour
1 teaspoon salt
1 teaspoon sugar
For the filling:
3 lbs sliced ham
As many olives as you would like
As many raisins as you would like
1 egg (to "varnish")


  • 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. Add the butter to the warm milk, the sugar and the salt. 3. Pour the milk onto the flour, mix and add the yeast. 4. Make a dough and knead for 15 minutes. 5. Beat down on a table and put in an oiled bowl and cover with a damp cloth. 6. Set aside for an hour. 7. Roll out the dough with a rolling pin. 8. Coat with butter. 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. Roll it up like a swiss roll and brush the"tongue" with some egg to seal it. 11. Bake at 350° F for 3/4 of an hour. Serve when cool.

More about "pandejamonhambread recipes"

Brush the top surface of the dough with the 2 tablespoons of melted butter. Spread the the ham, raisins and olives evenly over the dough, leaving a margin of about 1 inch around the edges. Starting from the bottom, roll the dough up into a loaf. Pinch the seam and fold under the ends to seal. Place the loaf seam-side down on a baking sheet and ...
Estimated Reading Time 2 mins

Knead the dough well until smooth and elastic. Divide the dough into two parts. Cut one small piece from each piece and set aside. Roll out a rectangular cake. Put olives on the edge of the rectangle. Place the ham on top of the dough, about ¾ to the top. Make diagonal slits on the top.
Servings 10
Total Time 1 hr 20 mins

Dec 6, 2017 - I love this dish in december ;) When the auto-complete results are available, use the up and down arrows to review and Enter to select.

2022-03-10 Phase 2: work on dough. In a large bowl, stir sugar and oil until fully combined. Add salt, your yeast mixture from phase 1, and 1 cup of flour. Stir until incorporated. Proceed to add the rest of your flour 1/2 cup at a time combining well after each addition.

2018-04-29 Prove and Bake. Cover loaf pan with plastic wrap or clean kitchen cloth. Let rise in a warm place for about 45 minutes until almost 2 inches from the top rim of the loaf pan. Once you see your dough is almost halfway up the sides preheat the oven to 380°F / 190°C / Gas Mark 5 for at least 10 minutes.

2019-05-02 While the yeast is cooling, add 2 cups flour, salt, cardamom, and one egg to the bowl of a stand mixer with the dough hook attached. Pour the milk mixture into the bowl and stir until combined. Put in 3 more cups of flour. Stir until completely incorporated. Add the remaining cup of flour, a little at a time.

The Pan de Jamón or Ham Bread is a traditional bread of the Venezuelan holidays. With a slightly sweet dough, stuffed with pork ham, bacon, olives and raisi...

2014-11-24 Prick the dough with a fork all over the surface to avoid it puffing up. Place the bread in a cookie sheet on lined with parchment paper. Bake for 10 minutes. Meanwhile, mix the egg yolk and brown sugar in a small bowl. After the 10 minutes are up, brush the egg yolk mixture all over the surface of the bread.

Pan de jamon (ham bread ) Pan de jamon (ham bread ) Other. 6 servings. 20 min. 45 min. Very Easy. vote now; Add to favorite Send this recipe to a friend Ask a question to the author Print this page. Ingredients. 6. 1 spoonful of leavening (yeast) 1/2 cup warm water; 1 teaspoon of sugar; 1-1/2 cup of milk at room temperature; 1 kilo of flour ; 5 spoonfuls (75 g) of margarine; 6 …

2018-08-28 Inspired by: Chicken Caesar Salad. This classic handheld with tender chicken, Parmesan cheese and chopped Caesar croutons features the perfect amount of dressing for a tasty meal any night. Nancy Pratt – Longview, TX. Get Our Recipe: Chicken Caesar Wraps. 6 / …

2021-12-13 In fact, you’ll need fewer than 10! If you have water, milk, yeast, sugar, eggs, butter, salt, potato flakes, and flour, you already have everything you’ll need. 8. Amish Potato Bread. Amish potato bread is almost as good as Amish potato rolls. In fact, some people might even argue that it’s better.

2020-11-06 Place on large cookie sheet, cover with plastic wrap, and let the pan de jamón rise until the dough is springy to the touch, about 30-45 minutes. Brush with beaten egg. Bake the pan de jamón at 400 F for 35 minutes, or until the internal temperature reaches 190 F on a meat thermometer. Let it cool completely on a wire rack.

2018-05-28 Place the loaf pan inside, uncovered, and let rise in the residual heat for about 60 to 80 minutes or until puffy and doubled in size. Take the loaf out of the oven and preheat oven to 350 F. Bake the bread for about 18 to 22 minutes or until the top is nicely golden. Check the loaf halfway through bake time.

Preparation. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 23 x 13-cm (9 x 5-inch) loaf pan (a 1.5-litre (6-cup) capacity pan) and line with a strip of parchment paper, letting it hang over both sides. In a bowl, combine flour, baking powder and baking soda.

2017-12-01 Cover it loosely with plastic wrap and let it rise in a warm place for about 45 minutes. Tip: You can use the microwave method to help it rise. Pre-heat the oven to 350ºF (180ºC). Beat the second egg with 1-2 tbsp water to make an egg wash. Brush the top of the loaf with the egg wash and then pierce it with a fork.

The dough is usually made with yeast, flour, butter, eggs, milk, sugar, and salt, resulting in a slightly sweet bread once it has been baked. After baking, pan de jamón is typically sliced and served with soups or salads. It is believed that this sweet bread was invented in 1905 by Gustavo Ramella, the owner of a bakery in Caracas.

2020-04-02 Every day we post nice updates, news and tips that go with the recipes. For the latest videos you can subscribe to us for free Youtube Channel. Share this recipe: Facebook; WhatsApp; Pinterest; E-mail; More tasty recipes ... Li di coco – Antillean coconut ice cream. Pastechi galiña / galinja – Pasties with chicken. Nasigori – Nasi the way you like Curaçaos. …

PAN DE JAMON (Ham Bread) 1 pkg. dry yeast 1/4 c. lukewarm water 3/4 c. milk, scalded 1/4 c. shortening 1/4 c. sugar 1 tsp. salt 3 1/4 c. sifted flour 1 beaten egg (1/2 pound thinly sliced ham; 1/2-3/4 cup raisins; 1/2-3/4 cup sliced, stuffed olives.) Soften yeast in water. Combine next 4 ingredients. Cool to lukewarm. Add 1 cup of the flour. Beat well. Beat in yeast and egg. …

2021-11-08 Line a baking tray with parchment. Lightly spray with cooking spray. In a microwave-safe bowl, combine milk and water and microwave in 30-second increments until the mixture is warmed (110°F approx.,) Add flour, sugar, yeast, and salt into the bowl of a stand mixer fitted with the hook (bread paddle) attachment.

2010-12-13 On a floured surface, with a rolling pin, roll the dough into a rectangle measuring 15 by 20 inches and ¼ inch thick (40 cm x 50 cm and 5 mm thick.) Brush the dough with melted butter. Spread the brown sugar over the dough. Make a row with the whole stuffed olives on the edge that will be the center of the bread.

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Preparation. Heat oven to 425 degrees. Place a saute pan on the stove to medium high heat. Cut your bacon into small pieces and place in the hot pan. Cook the bacon until translusent, (not crispy). Take out and place in a bowl and save the bacon fat. Set out the raisins and pour some red wine over them and let them soak.

2021-02-08 Just before the dough is ready, preheat the oven to 375F-degrees. Place the loaf pan into the oven and bake for 40-45 minutes, or until a thermometer reads 180F-degrees internally. Remove from the oven and allow to sit on a rack for …

2022-05-13 This Christmas traditional recipe is served side by side the ayaca and the traditional turkey. But it can be enjoyed as well as a breakfast side dish or a light more. Ingredients. 1 kg of wheat flour. 2 cups warm water; 3 tablespoons sugar; 6 tablespoons milk powder; 6 tablespoons shortening; 4 eggs ; 2 tablespoons granulated yeast; 1 level teaspoon …

Throughout the month of December, Venezuelan bakers produce countless loaves of p an de jamón — sweet dough rolls containing ham, olives, raisins and sometimes bacon that are baked and sliced.Served alongside hallacas (tamales), pernil (roast pork), ensalada de gallina (chicken salad) and ponche de crema (eggnog) on Christmas Eve, the recipe hails from a bakery in …

RECIPE:ón en español: up if you enjoyed th...

2021-05-16 Transfer to the prepared loaf pan and use the spatula to smooth the top. Bake for 50 to 60 minutes or until an inserted toothpick comes out clean or with a few moist crumbs. If bread starts to get too brown on top, tent with foil for the last 10 minutes. Let bread cool on cooling rack in loaf pan for 15 to 20 minutes.

2020-12-14 Press start. Once the machine beeps after the cycle, take the dough out and place it on a lightly floured clean surface. Gently deflate the dough. Shape it into a long log and cut it into 20-21 portions. Shape each portion into a smooth ball, and roll them in breadcrumbs. Arrange them in a baking pan.

2020-11-20 PAN DE JAMON (This recipe is for two or three breads, depending the size) INGREDIENTS: 2 lbs of wheat flour. 2 tablespoons fresh yeast (in grains or pasta) 7 oz of butter or margarine. 2 eggs. 7 oz of sugar. 1 tablespoon of salt. ½ liter of milk. 14 oz of cooked bacon. 2 lbs of ham (leg, back or / and smoked) 7 oz of raisins. 7 oz of seedless ...

2022-01-03 Make the dough (10 minutes approximately) Gather the dough ingredients. Warm the milk in the microwave for 30-second increments until it feels warm to the touch or a thermometer reads 110 F (43 C) degrees. In the bowl of a stand mixer, add flour, sugar, yeast, and salt and stir with the paddle attachment until blended.

Step 1. In a large bowl, stir together 1 cup of the flour and the yeast. In a medium saucepan, combine water and cornmeal. Cook and stir until thickened and bubbly. Remove from heat. Stir in molasses, shortening, and salt. Cool just until warm (115 degree F to 120 degree F). Advertisement. Step 2.

2010-01-25 This recipe makes 3 loaves. Ingredients For the bread dough: ¾ cup water, about 110-115 degrees 2 ½ teaspoons dry yeast 1 teaspoon sugar 4 ½ ounces unsalted butter 4 ¼ cups warm milk 2-3 pounds all purpose flour (about 12 cups) ½ teaspoon sea salt For the filling 1 ½ pounds sliced ham ½ pound smoked bacon cut in cubes (save the bacon fact)

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