Pan De Jamon (Ham Bread) - cooking recipe

Ingredients

for the yeast
1 1/2 cups water
5 teaspoons granulated yeast
1 teaspoon sugar
for the dough
250 g butter
1 liter warm milk
2 kg flour
1 teaspoon salt
1 teaspoon sugar
for the filling
1 1/2 kg sliced ham
1/2 kg smoked bacon
250 g butter
1/2 kg olive
1/2 kg raisins
1 egg (to \"varnish\")

Preparation

In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a \"head\".
Add the butter to the warm milk, the sugar and the salt.
Pour the milk onto the flour, mix and add the yeast.
Make a dough and knead for 15 minutes.
Beat down on a table and put in an oiled bowl and cover with a damp cloth.
Set aside for an hour.
Roll out the dough with a rolling pin.
Coat with butter.
Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).
Roll it up like a swiss roll and brush the\"tongue\" with some egg to seal it.
Bake at 350\u00b0 F for 3/4 of an hour.
Serve cool.
Can be kept in fridge for up to 4 days.
Sprinkle with water and heat up on a low heat before serving.