PAN DE JAMÓN NAVIDEÑO VENEZOLANO la receta más fácil de todas

Venezuelan Christmas!! What's never missing from the table! Sample delicious Hallacas, Asado Negro, and Pan de Jamón! Here's the video and photo recipe for making homemade ham bread step by step. This traditional recipe is very simple, and the dough for the ham bread is soft, fluffy, and delicious. INGREDIENTS FOR 2 MEDIUM LOAVES: FOR THE DOUGH: 500g All-Purpose Wheat Flour 10g Dry Baker's Yeast or 20g Fresh Baker's Yeast 125ml Warm Milk = 1/2 Cup 1 Tbsp Butter 1 Egg 1 Tbsp Sugar 1 Teaspoon Salt Water as needed FOR THE FILLING: 400g of regular ham = 200g for each loaf 150g of bacon Stuffed olives to taste Raisins to taste Preparation: In a bowl, place the flour, make a well in the center, add the egg, melted butter, yeast, milk, and sugar, and knead a little. Open the dough and add the salt. Add a little water if the dough is dry and knead a little more. Place the dough on a flat, floured surface and begin kneading vigorously for 10 to 15 minutes until the dough is no longer sticky and elastic. Form the dough into a ball. Flour a bowl and place the ball of dough inside. Cover with a cloth. Place the dough in a draft-free place to rise for 1 hour, or until it doubles in size. (Let it rise.) After that time, remove the dough from the bowl, flour a surface, and deflate the dough as shown in the video. Make 2 equal-sized balls and begin rolling out the dough with a rolling pin. (Each ball separately; this makes 2 loaves.) Preheat the oven to 180°C. Once the dough is stretched, shape it into a rectangle and begin adding the ham, bacon, olives in rows (we make 2 rows of olives), and finally, the scattered raisins. Leave a little dough at the ends without any ingredients so you can seal them later. Leave a 1-centimeter border without any ingredients so you can seal the roll later. Roll the bread and, at the end, moisten the empty edge with water so it sticks well. Leave the seam facing down so it stays closed with the weight of the bread and doesn't open and the filling spill out. Seal the ends tightly by moistening them with a little water. Decorate if you like with pieces of leftover dough, moistening the pieces a little so they adhere well. Prick the breads with a fork in many places to allow the gases they produce to escape and prevent the bread from breaking in the oven. Place the breads on a baking sheet previously lined with parchment paper, brush them with the beaten egg, and bake for 25 minutes at 180°C. Remove from the oven and let them cool slightly. They're ready to eat. Enjoy your meal and MERRY CHRISTMAS!!! #tamperosesabores #venezuelanrecipes #pandejamón #christmasrecipes