Pan de Jamón
Makes 1 loaf
  • 4 cups (500 grams) all-purpose flour, divided
  • ¼ cup (50 grams) granulated sugar
  • 2¼ teaspoons (7 grams) instant yeast
  • 1½ teaspoons (4.5 grams) kosher salt
  • ½ cup (120 grams) water
  • ½ cup (120 grams) whole milk
  • ¼ cup (57 grams) unsalted butter
  • 3 large eggs (150 grams), divided
  • 1 (5.75-ounce) jar (163 grams) pimiento-stuffed green olives
  • 8 ounces (226 grams) deli-sliced ham (about 9 slices)
  • ¼ cup (32 grams) raisins
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, sugar, yeast, and salt at low speed until combined.
  2. In a medium saucepan, heat ½ cup (120 grams) water, milk, and butter over medium-low heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at low speed until combined, about 1 minute. Add 2 eggs (100 grams), and beat for 1 minute. Add remaining 2 cups (250 grams) flour, and beat until a shaggy dough forms.
  3. Switch to the dough hook attachment. Beat at low speed until dough is soft, smooth, and elastic, 8 to 10 minutes. Turn out dough onto a clean surface, and shape into a ball.
  4. Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 45 minutes.
  5. Drain olives, and place on a paper towel-lined baking sheet; pat dry. Place ham on another paper towel-lined baking sheet; pat dry.
  6. Line a rimmed baking sheet with parchment.
  7. Punch down dough; loosely cover and let stand for 10 minutes. On a lightly floured surface, roll dough into a 15×10-inch rectangle (about ½ inch thick). Arrange ham on top of dough, leaving a ¼-inch border on all sides. Sprinkle ham with olives and raisins. Starting with one long side, roll up dough, jelly roll style; pinch seam to seal. Place, seam side down, on prepared pan. Pinch ends closed, and tuck under. Cover and let rise rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 40 minutes.
  8. Preheat oven to 375°F (190°C).
  9. In a small bowl, lightly whisk remaining 1 egg (50 grams). Brush egg wash on top and sides of dough.
  10. Bake until golden brown, 20 to 25 minutes. Let cool on pan for 25 minutes; serve warm or at room temperature.
Recipe by Bake from Scratch at