La Boulangerie Boul’Mich – Pan De Jamon

Pan De Jamon Recipe

Yields: 3 Loaves

Ingredients:

For the Dough:

1 Tablespoon Yeast
½ Cup Warm Water
1 Teaspoon Sugar
1½ Cup Milk (Room Temperature)
2 Pounds Flour (Sifted)

Next Day:

5 Tablespoons Vegetable Shortening
6 Tablespoons Butter
1 ¾ Teaspoon Salt
6 Tablespoons Sugar
3Chicken Eggs
2 Pounds Cooked Ham (Minced)
3/4 CupRaisins30Medium Olives (Minced)
1 Tablespoon Butter
2 Egg Yolks
2 Tablespoons Water
1/8 Teaspoon Salt

Directions:

In a medium bowl mix the yeast, warm water, and a teaspoon of sugar. Stir until the sugar dissolves, cover with a cloth, and let stand in a warm place until it activates; about 20 minutes.
In the bowl of a stand-up mixer, pour the milk, yeast mixture, and flour, one cup at a time, mixing in between with the hook attachment, until a dough forms. If the mixture is too dry, add 2 tablespoons of cold milk. Cover with a cloth and put in the refrigerator for a minimum of 6 to 8 hours or until the next day.
Return to the dough bowl using a stand-up mixer, add the butter, salt, sugar, and eggs, one by one. Mix until a soft dough forms.
Turn the dough onto a lightly floured surface and begin to knead for 8-10 minutes. Begin lifting and dropping the dough, repeatedly, onto the surface to remove air bubbles and until the dough no longer sticks to the surface.
Place the dough ball into a lightly greased bowl, cover, and let rest in a warm area until doubled in size. (1-2 hours)
Once the dough has risen, divide the dough into 3 equal parts. With a rolling pin, roll each part into a square roughly 1/2 inch thick and (18×18 inches)
Cover the dough with ham slices, arranging them almost to the edges. Sprinkle the raisins and olives over the ham.
Roll each square up like a Swiss roll, and tuck in the end. Place the loaves, seam side down, diagonally on a large, greased metal tray. Parchment paper can be used instead of greasing. Be sure the loaves are 5 inches apart from one another. Cover with a cloth and let rest for about 2 hours in a place without drafts.
Preheat the oven to 400 degrees.
Put tray(s) in the oven and bake for 15 minutes. Then remove loaves from the oven and brush each one with egg wash (mixture of the 2 beaten egg yellows with 2 tablespoons of water and 1/8 teaspoon of salt) Return loaves to the oven and continue baking for 5 more minutes or until golden on top.