Caribbean: Venezuela: Venezuelan Ham bread
INGREDIENTS:
1/2 Tsp Granulated Sugar
1 1/4 Cups Milk
4 Cups All- Purpose Flour
2 1/2 Tbsp Butter
1 Tsp Salt
3 Free Range Egg
1 Tbsp Instant Dry Yeast
1 Tbsp Muscovado Sugar
9 oz Prosciutto, cooked
1 Cup Pitted Olives
1/2 Cup Raisins
INSTRUCTIONS:
In a mixer or bowl add the All-Purpose Flour (4 cups) , Free Range Egg (2) , Butter (2 1/2 Tbsp) , Granulated Sugar (1/2 tsp) , Instant Dry Yeast (1 Tbsp) , Salt (1 tsp) and Milk (1 1/4 cups) and mix together kneading until the dough has reached the required consistency.
Once the dough has been kneaded leave to prove in a covered floured bowl for 3 to 4 hours or until it has doubled in size.
Preheat oven at 220 degrees C (425 degrees F).
Once the dough has proved remove from the bowl and knead for another 3 minutes in a well floured surface. Extend the dough using a rolling pin until is 1/2 cm thick.
Add the Muscovado Sugar (1 Tbsp) and spread all over the dough, removing the excess.
Place a layer of Prosciutto (9 oz) , then a layer of Raisins (1/2 cup) and finish with a layer of the Pitted Green Olives (1 cup) .
Carefully start to roll the dough.
Once the dough is fully rolled and a “sausage” like bread has been created, move it to a baking tray lined with parchment paper.
With a fork prick the bread all over and glaze with a beaten Free Range Egg (1) .
Place the tray in the oven and bake for 20 minutes until is golden brown.
Once the bread is baked, leave it to cool.
