Pan de Jamón
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OK, I know this is traditionally a Christmas dish. An old co-worked told me how to prepare it and when I came to work the next day and told him I had baked it the night before, he was actually baffled. He associates the dish with Christmas in Venezuela so solidly that making it any other time of the year seems odd to him. Me, I just make it when I crave it.
Thaw a loaf of white bread dough and let it rise. Then, lightly coat it with olive oil and press it out flat and large.
Top the bread with as much as you want of the following:
cubed, sweet ham
bacon in small pieces
slices of green olives
white raisins
black raisinsThen, sprinkle about half a handful of powdered sugar on top of the whole mess and press it all into the bread.
Roll into a loaf, let rise an additional half hour, coat outside with egg yolk and bake at 375 for 25-30 minutes.
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