Venezuelan typical recipe originated in the capital region, characterized by being a bread stuffed with smoked ham, bacon, raisins, stuffed olives, becoming an emblem in times of December as part of the traditional Christmas dish.
Ingredients
| For the dough | |
|---|---|
 |
1 cup warm Water |
 |
3 tablespoons Yeast |
 |
4 tablespoons Sugar |
 |
100 gr Butter |
 |
1 cup Milk |
 |
2 Eggs |
 |
1 kg of Wheat Flour |
| For the filling | |
 |
½ kg of Smoked Ham sliced |
 |
250 gr sliced Bacon |
 |
¼ kg of Raisins |
 |
150 gr of Stuffed Olives |
|
1 teaspoon Salt |
Utensils
| Medium bowl |
| Cooking pot |
| Large container |
| Frying pan |
| Tray |
| Roller |
| Fork |
| Brush |
Preparation
-
In a bowl, place 1 tablespoon sugar, warm water and mix.
-
Add the yeast and let stand for 20 minutes.
-
In a saucepan melt the butter and let cool.
-
Pour the butter in a large bowl and add the beaten eggs, milk, salt and remaining sugar until smooth blending.
-
Add water and mix yeast.
-
Gradually add three quarters of flour and mix to a paste.
-
Place the mixture on a counter and slowly add the remaining flour and knead until fully integrated and that the dough does not stick to your hands.
-
Let the dough rest covered for one hour without drafts.
-
In a saucepan place the bacon and fry for 2 minutes to remove excess fat.
-
After the time the dough grows, we proceed to take half of it and roll out with a rolling pin on a floured counter into a rectangle of 1.5 cm thick.
-
Cover the dough with sliced smoked ham.
-
Place rows of bacon.
-
Place in the middle a row of a row of raisins and olives.
-
Roll the dough without pressing, joining the edges.
-
Place the bread on a tray previously floured, and open holes in the surface with a fork.
-
Bake in oven at 375 F for 45 minutes or until cooked.
-
10 minutes before removing the ham bread is necessary to grease the surface with beaten egg with the help of a brush to give the bread a golden color.
