This lovely loaf encases coils of ham punctuated with salty olives and sweet raisins. Somewhere between sweet and savory, this Pan de Jamón can be enjoyed as a meal in its own right.
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
- 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.
- 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.
- 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.
- 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.
- Drain olives, and place on a paper towel-lined baking sheet; pat dry. Place ham on another paper towel-lined baking sheet; pat dry.
- Line a rimmed baking sheet with parchment.
- 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.
- Preheat oven to 375°F (190°C).
- In a small bowl, lightly whisk remaining 1 egg (50 grams). Brush egg wash on top and sides of dough.
- Bake until golden brown, 20 to 25 minutes. Let cool on pan for 25 minutes; serve warm or at room temperature.