The Venezuelan Ham Loaf recipe is a typical Christmas in Venezuela is that, although the year is consumed, ham bread takes center stage in the months of October and December, reaching its peak in the Christmas holidays.
This ham bread recipe is accompanied by photos with step by step recipe. For the filling opted for more traditional ingredients in the recipe Venezuela (pimento-stuffed olives, ham (cooked or york) and raisins) but you can let your imagination and choose the one you like filling. Some people add bacon strips and others opt for a simple but delicious ham and cheese bread.
This ham bread recipe is accompanied by photos with step by step recipe. For the filling opted for more traditional ingredients in the recipe Venezuela (pimento-stuffed olives, ham (cooked or york) and raisins) but you can let your imagination and choose the one you like filling. Some people add bacon strips and others opt for a simple but delicious ham and cheese bread.
Ingredients for Ham Loaf (for 4-8 people):
For the dough Ham Loaf:
500 grams of wheat flour (from normal)
a little flour during kneading using
200 ml of whole milk
25 grams of fresh pressed yeast
75g unsalted butter, melted
1 large egg (XL, about 75 grams)
4 tablespoons warm water
5 grams of table salt (1 dessert spoon)
For the filling Ham Loaf:
250 grams of ham (cooked ham or ham) sliced
100 grams of olives stuffed with pimento (or your choice)
50 grams of raisins (or sultanas Corinthian)
20 grams of butter (with or without salt to taste)
1 tablespoon sugar (optional)
1 egg beaten (to paint the bread with ham)
Recipe for Ham Loaf (for four to eight people):
1) Put in a small bowl of warm water 4 tbsp. Crumble the yeast over the water and with a wooden spoon stir well to dissolve. Let rise for 15 minutes, after which it add the milk to be warm when it is winter and cold during the summer.
2 º) In a large bowl put the sifted flour. We take on flour melted butter, egg and salt. We are slowly adding milk and yeast with a wooden spatula remove everything.
3 º) When all milk should be added a tad sticky dough. Enharinate hands and sprinkle with flour the work table. Take the dough and knead ham for a couple of minutes. The dough should be very, very soft. During the kneading add only as much flour as you need to prevent sticking.
4) You must be a mass as the photo. Take the ball and put it in a bowl (with a bit of flour on the bottom to prevent sticking). Cover the dough with a cloth and leave in a warm place for 1 hour or more (until doubled in size).
Ham Loaf Mass
5 º) When the dough has leavened (risen due to the yeast) put it on a baking paper. If you sprinkle a little flour the bench, but the paper will be much easier to work the dough and roll it then. In addition it will use to bake bread ham after.
Sourdough Bread Ham
6th) First of all take the raisins and put them in a glass of water to soak (you can experiment with rum, sloe gin or whatever you prefer). So we soaked raisins for when rellenemos bread. Now with a roll dough stretched rectangular shaping. Do not worry if you do not get it perfectly right, you can cut with a knife and take the dough over to decorate the bread with ham. I really mass was a rectangle of 28 cm wide by 40 cm long and 1 cm thick.
Roll out dough Ham
7th) Take butter filling (in this case 20 grams) and derrítela. Add the tablespoon of sugar and mix well. With this paint mixture mass and give a sweet taste to bread ham. If you prefer another mixture of ingredients do not add sugar. But do not forget to paint well all the mass and especially to the ends sticking close and good bread roll with ham.
Paint the Mass
8) Divide the dough sweet ham, drain well you had to soak raisins and olives. Add them and roll the dough. The dough has two long and two short sides (forming a rectangle). If start winding from one of the longer sides will come a ham bread dough with few turns inside. I did starting with one of the shorter sides toward the other and in the picture above you can see how it looks inside Venezuelan bread.
Roll the Venezuelan Ham Loaf
9th) When well wrapped hands pricked with the ends of the dough so that it is properly closed and enclose the filling. Now the dough cutting you let leftover bread ham decorate. As bread is a typical Christmas motifs Christmas chose your to your liking ;)
Take mass cuts and merge them together, knead a minute and stretch. If you can not stretch the dough because it reflects on itself Let stand 5 minutes to relax. Stretch leaving a thin (less than an inch) and then with a pastry cutter or knife decorate to your taste. I let the dough thicker (1 cm) but growing up in the oven too swollen quedarón embellishments so let it thin.
Figures bread
10th) Take the figures and paint on one side with beaten egg. Now Christmas stick figures on the side of ham egg bread. Reserve the excess egg in the fridge.
Pan de Venezuela
11th) Leave the bread roll rest in a warm place and covered with a clean cloth for 30 minutes (will grow). Then placed in the oven preheated to 200 ° C for 20 minutes. After this time painted with the beaten egg and bread again put Venezuela at 200 ° C for 20 minutes or until you see that it is well browned. Then take it out, let temple and out of the kitchen!! to eat!!
Bread Baked Ham Venezuela
To eat:
You know that every oven is a world so the best thing is that once hardened bread ham cuts right down the middle and look like you are inside. If something is undercooked dough tuck at 200 about 10 minutes or until done. With the heat bread cut across the roll shall be made and if problems.
Certainly if the dough when you estiráis paste roll the dough just have to take a little flour to roll.
This Christmas ham bread can also be made with puff pastry and ahorráis you work (and pleasure) to make dough. Besides ham bread pastry has a completely different texture so do not hesitate to try it.
The bread is much more good cold (at room temperature) that warm but it's all a matter of taste and the next day is a category so if you do at Christmas and have some more leftovers for the next day.
For the dough Ham Loaf:
500 grams of wheat flour (from normal)
a little flour during kneading using
200 ml of whole milk
25 grams of fresh pressed yeast
75g unsalted butter, melted
1 large egg (XL, about 75 grams)
4 tablespoons warm water
5 grams of table salt (1 dessert spoon)
For the filling Ham Loaf:
250 grams of ham (cooked ham or ham) sliced
100 grams of olives stuffed with pimento (or your choice)
50 grams of raisins (or sultanas Corinthian)
20 grams of butter (with or without salt to taste)
1 tablespoon sugar (optional)
1 egg beaten (to paint the bread with ham)
Recipe for Ham Loaf (for four to eight people):
1) Put in a small bowl of warm water 4 tbsp. Crumble the yeast over the water and with a wooden spoon stir well to dissolve. Let rise for 15 minutes, after which it add the milk to be warm when it is winter and cold during the summer.
2 º) In a large bowl put the sifted flour. We take on flour melted butter, egg and salt. We are slowly adding milk and yeast with a wooden spatula remove everything.
3 º) When all milk should be added a tad sticky dough. Enharinate hands and sprinkle with flour the work table. Take the dough and knead ham for a couple of minutes. The dough should be very, very soft. During the kneading add only as much flour as you need to prevent sticking.
4) You must be a mass as the photo. Take the ball and put it in a bowl (with a bit of flour on the bottom to prevent sticking). Cover the dough with a cloth and leave in a warm place for 1 hour or more (until doubled in size).
Ham Loaf Mass
5 º) When the dough has leavened (risen due to the yeast) put it on a baking paper. If you sprinkle a little flour the bench, but the paper will be much easier to work the dough and roll it then. In addition it will use to bake bread ham after.
Sourdough Bread Ham
6th) First of all take the raisins and put them in a glass of water to soak (you can experiment with rum, sloe gin or whatever you prefer). So we soaked raisins for when rellenemos bread. Now with a roll dough stretched rectangular shaping. Do not worry if you do not get it perfectly right, you can cut with a knife and take the dough over to decorate the bread with ham. I really mass was a rectangle of 28 cm wide by 40 cm long and 1 cm thick.
Roll out dough Ham
7th) Take butter filling (in this case 20 grams) and derrítela. Add the tablespoon of sugar and mix well. With this paint mixture mass and give a sweet taste to bread ham. If you prefer another mixture of ingredients do not add sugar. But do not forget to paint well all the mass and especially to the ends sticking close and good bread roll with ham.
Paint the Mass
8) Divide the dough sweet ham, drain well you had to soak raisins and olives. Add them and roll the dough. The dough has two long and two short sides (forming a rectangle). If start winding from one of the longer sides will come a ham bread dough with few turns inside. I did starting with one of the shorter sides toward the other and in the picture above you can see how it looks inside Venezuelan bread.
Roll the Venezuelan Ham Loaf
9th) When well wrapped hands pricked with the ends of the dough so that it is properly closed and enclose the filling. Now the dough cutting you let leftover bread ham decorate. As bread is a typical Christmas motifs Christmas chose your to your liking ;)
Take mass cuts and merge them together, knead a minute and stretch. If you can not stretch the dough because it reflects on itself Let stand 5 minutes to relax. Stretch leaving a thin (less than an inch) and then with a pastry cutter or knife decorate to your taste. I let the dough thicker (1 cm) but growing up in the oven too swollen quedarón embellishments so let it thin.
Figures bread
10th) Take the figures and paint on one side with beaten egg. Now Christmas stick figures on the side of ham egg bread. Reserve the excess egg in the fridge.
Pan de Venezuela
11th) Leave the bread roll rest in a warm place and covered with a clean cloth for 30 minutes (will grow). Then placed in the oven preheated to 200 ° C for 20 minutes. After this time painted with the beaten egg and bread again put Venezuela at 200 ° C for 20 minutes or until you see that it is well browned. Then take it out, let temple and out of the kitchen!! to eat!!
Bread Baked Ham Venezuela
To eat:
You know that every oven is a world so the best thing is that once hardened bread ham cuts right down the middle and look like you are inside. If something is undercooked dough tuck at 200 about 10 minutes or until done. With the heat bread cut across the roll shall be made and if problems.
Certainly if the dough when you estiráis paste roll the dough just have to take a little flour to roll.
This Christmas ham bread can also be made with puff pastry and ahorráis you work (and pleasure) to make dough. Besides ham bread pastry has a completely different texture so do not hesitate to try it.
The bread is much more good cold (at room temperature) that warm but it's all a matter of taste and the next day is a category so if you do at Christmas and have some more leftovers for the next day.
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