Pan de jamón

Published originally in lareira.net by Marta on 10/02/2005

Ingredients

Servings 6 serves


  • 250 g milk
  • 50 g butter
  • 50 g sugar
  • 30 g fresh yeast
  • 1 tsp salt
  • 500 g flour
  • 25 g pitted green olive to taste
  • 100 g cured ham
  • 150 g cooked ham
  • butter to spread
  • caper to taste
  • 1 egg to paint

Nutrition

Calories: 509kcal | Carbohydrates: 73g | Protein: 19g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 856mg | Potassium: 265mg | Fiber: 3g | Sugar: 9g | Vitamin A: 264IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 5mg

Step by step instructions

DOUGH

  • In a saucepan, heat the milk (without boiling) and melt the butter and sugar in it. Let it cool a little.
  • Meanwhile, put the flour in a bowl and form a volcano in the center.
  • Pour the contents of the saucepan, add the crumbled yeast to the liquid and knead.
  • When the dough is ready, let it rest for 5 minutes.

DOUGH IN THERMOMIX

  • Put the milk, sugar, salt and butter (50g) in the glass and heat 1 minute, 40 degrees, speed 6.
  • Add the crumbled yeast and flour, and mix for 20 seconds at speed 6.
  • Knead for 3 minutes at bread mode.

ELABORATION

  • Meanwhile, chop the olives.
  • Roll out the dough into a thin rectangle and brush it with butter.
  • Spread the slices of ham on the dough, without reaching the edges, and on the ham, the chopped olives.
  • Brush one of the edges of the dough with water (to be able to seal it) and start rolling it on the opposite edge.
  • Put the roll on a baking dish painted with butter (or with a baking paper) so that it does not stick, make some marks on the surface and paint it with beaten egg.
  • Let stand, in a warm place, until doubled in volume.
  • When the volume has doubled, paint with egg again and bake at 200º for 25-30 minutes.
Pan de jamón
Pan de jamón

Ingredients

Servings 6 serves


  • 250 g milk
  • 50 g butter
  • 50 g sugar
  • 30 g fresh yeast
  • 1 tsp salt
  • 500 g flour
  • 25 g pitted green olive to taste
  • 100 g cured ham
  • 150 g cooked ham
  • butter to spread
  • caper to taste
  • 1 egg to paint

Step by step instructions

DOUGH

  • In a saucepan, heat the milk (without boiling) and melt the butter and sugar in it. Let it cool a little.
  • Meanwhile, put the flour in a bowl and form a volcano in the center.
  • Pour the contents of the saucepan, add the crumbled yeast to the liquid and knead.
  • When the dough is ready, let it rest for 5 minutes.

DOUGH IN THERMOMIX

  • Put the milk, sugar, salt and butter (50g) in the glass and heat 1 minute, 40 degrees, speed 6.
  • Add the crumbled yeast and flour, and mix for 20 seconds at speed 6.
  • Knead for 3 minutes at bread mode.

ELABORATION

  • Meanwhile, chop the olives.
  • Roll out the dough into a thin rectangle and brush it with butter.
  • Spread the slices of ham on the dough, without reaching the edges, and on the ham, the chopped olives.
  • Brush one of the edges of the dough with water (to be able to seal it) and start rolling it on the opposite edge.
  • Put the roll on a baking dish painted with butter (or with a baking paper) so that it does not stick, make some marks on the surface and paint it with beaten egg.
  • Let stand, in a warm place, until doubled in volume.
  • When the volume has doubled, paint with egg again and bake at 200º for 25-30 minutes.
Pan de jamón
Nutrition Facts
Ham bread
Amount Per Serving
Calories 509 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g35%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 82mg27%
Sodium 856mg36%
Potassium 265mg8%
Carbohydrates 73g24%
Fiber 3g12%
Sugar 9g10%
Protein 19g38%
Vitamin A 264IU5%
Vitamin C 6mg7%
Calcium 27mg3%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.