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Venezuelan Ham Bread

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Ana C. Machado Silverio’s

WHAT YOU WILL NEED TO MAKE THIS DISH

STARTING AT
$3.99

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Baking Sheet

STARTING AT
$2.99

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Rolling Pin

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STARTING AT
$2.99

Bowl

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INGREDIENTS

  • 500 g. all-purpose wheat flour

  • 10 g. yeast

  • 125 ml. warm milk (1/2 cup)

  • 1 tbsp. butter

  • 1 egg

  • 1 spoon sugar

  • 1 tsp. salt

  • 225 ml. warm water (1 cup)

FOR THE FILLING

  • 400 g. ham

  • 150 g. bacon

  • Olives stuffed with red peppers

  • Raisins

  • Grapes

  • 1 egg

INSTRUCTIONS

PREPARATION OF THE DOUGH

  1. Put the flour in a container, make a hole in the center, add the eggs, melted butter, yeast, milk, and sugar, and begin to knead little by little. Open the dough and add the salt. If the dough is dry, add a little water and knead more.

  2. We put the dough on a flat and floured surface and begin kneading energetically for 10 to 15 minutes until the dough stops being sticky and becomes elastic and no longer sticks. Next, we make a ball with the dough.

  3. Flour a container, place the dough ball, and cover with a cloth. Take the dough to a place without a draft so that the dough grows for 1 hour or until it doubles in size.

  4. Remove the dough from the container, flour a surface, make a ball with the bread and begin to stretch the dough with a roller.

  5. Preheat the oven to 180 C or 350 F.

 

BREAD FILLING

  1. Stretch the dough, give it a rectangular shape and begin to put the jam, bacon, olives, and raisins. Spread uniformly, leaving a space on the edges of 1 centimeter without ingredients to seal the roll.

  2. Roll up the bread, and at the end of the roll, wet the empty edge with water to stick well. Leave the part of the union down to open, and the filling comes out; close the ends well, wetting them with a bit of water.

  3. Decorate with pieces of leftover dough, moisten so that it adheres, prick the bread so that the gases produced can come out and the bread does not break in the oven.

  4. Place the bread on the oven tray, previously lined with vegetable paper or floured, varnish the bread with the beaten egg, and take it to the oven for 40 minutes at 180 C or 350 F.

  5. Remove from the oven and let cool until ready to chop and eat.

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