Pan de Jamón Venezolano SuspiritosRD
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Preparing the dough for the Pan de Jamón is a process that requires patience and precision. Start by mixing the flour with salt and sugar in a large bowl. Dissolve the yeast in warm water and add it to the mixture, along with the margarine and egg. Begin kneading the dough on a lightly floured surface until smooth and elastic.
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Place it seam side down on a parchment lined baking tray, cover with a tea towel or a plastic wrap and leave for 1 - 1 ¼ hour to rise slightly. 10. Preheat the oven to 200C fan if available/400F/gas 6. 11. Brush the proofed loaf with egg wash and bake for 40 minutes in the lower half of the oven, until deeply browned.
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1 cup sugar. 1 tbsp salt. 1 cup milk. 1 cup of water. The first step for a spongy and soft bread is to "activate" the yeast. You need to warm 1 cup of water and add 2 tbsp of yeast. Mix with a spoon and let it grow for 5 minutes. Yeast and water. In the meantime, warm the milk and add the sugar and the salt.
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Spread out the ham slices evenly, then sprinkle the olives and raisins on top. 6. Roll up the dough from one of the long sides and pinch the seam and ends to seal. 7. Place on large cookie sheet and cover with plastic wrap. 8. Let the pan de jamón rise until the dough is springy to the touch, about 30-45 minutes.
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Pan de Jamón (Venezuelan Ham and Olive Bread)
Step 3: Bake pan de jamon. In a small bowl, whisk the egg yolk and sugar. Brush over the tops and sides of the loaves. Bake until golden brown, about 30 to 35 minutes, rotating the pan halfway through. Allow the bread to cool so that the filling has time to set. Once it's cooled, slice and serve.
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Step 1. 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. Step 2. In a small bowl, combine ½ cup warm water and 2 tablespoons sugar and mix well. Add yeast and let rest for 5 minutes or until bubbly. Step 3.
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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.
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Making the Dough. 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.
Pan de Jamón Venezolano SuspiritosRD
With a rolling pin, roll out each piece of pan de jamon dough into approximately 15 by 20 inch (38.1 by 50.8-cm) rectangles that are about 1/4 inch (0.635 centimeters) thick. Spread about three tablespoons of butter into a thin layer to cover the top of the dough with a bit of offset spatula or butter knife, barely enough to coat it.
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Cover it with a damp kitchen towel or plastic wrap and let it rise for at least half an hour or until it doubles in size. Preheat the oven to 350°F. 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.)
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Sprinkle in the yeast. Add 1 tbsp sugar and stir the mixture lightly. Cover the bowl with a kitchen towel and place into a warm area for 15 minutes. When the yeast starts to rise, place the mixture in a larger bowl. Add the eggs, milk, the rest of the sugar, and the salt. Stir lightly.
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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.
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A sweet, soft dough is rolled up around savory ham, sweet raisins and pimento-stuffed olives. The result is like a gift from heaven. INGREDIENTS• 555g flour•.
Pan de jamón venezolano
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.
