HAM BREAD🥖🥓🥖🥩🥖

Hi. My steemit people, this time I wanted to share with you a typical Christmas dish. The famous ham bread: was created in 1905 in a bakery Caraqueña "Ramella", with bread dough sobado and stuffed with the rest d Ham, which was ironed after leaving it soaked in a preparation that included wines, sweet cloves , pineapples, cinnamon and paper. Later the competition I add raisins and olives. Since its inception was an industrial product and Christmas tradition. However, it began at home from the eighties. This bread is Venezuelan tradition. For which it is a 100% Venezuela preparation.

HAM BREAD🥖🥓🥖🥩🥖

INGREDIENTS:🥖🥓🥖🥩🥖
• 1 kg. of wheat flour.
• 25 g. of salt.
• 150 g. of sugar.
• 3 eggs.
• 70 g. of margarine, butter or butter.
• 350 ml. of water.
• 20 g. of milk powder.
• 30 g. of yeast

INGREDIENTS FOR THE STUFFING:

• 1200 g. of smoked ham.
• 400 g. of bacon.
• 200 stuffed olives.
• 200 g. of raisins.

ELABORATION:

We begin by incorporating water, milk, egg, sugar, salt and butter and yeast into a deep and wide container. We must take the precaution not to directly mix the yeast and the salt, but first to incorporate the yeast, mix it well and then the salt. The mixture should knead well for about 5 to 10 minutes, trying not to tear the dough in the process. All this must be done until a smooth and well-worked dough is obtained, in which all the ingredients are well integrated. After this process, we can let the dough rise for 20 to 30 minutes.
Once we have reached the optimum point of masado and the mixture is ready, we cut in portions of 500 to 600 g. with the help of weight. We take the portions and stretch them to a thickness of 3-4 mm and about 30 cm wide and 50 cm long. Next, we spread the ham and bacon evenly, trying not to leave space without filling and reserving a space on the edge to close the bread. The olives can be lined up in a row and the raisins added to taste. Then, it's your turn to roll the dough firmly and tightly. Once the process is finished, place the bread with the seam down on a previously greased tray and press it with a fork to avoid difficulties with the filling. Then, we let the bread go, leaving it in a cool place but where there are no drafts. To give a shiny and golden finish to the crust, beat egg yolks and, with a brush, add it to the surface of the bread. We take the bread to the oven (preheated for at least 15 minutes) at a temperature of 180 degrees for about 20 to 30 minutes.

P.D .: This mixture reaches for 4 large loaves.

Note: all the images that you saw are of my authorship.

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@saimondonato🥖🥓🥖🥩🥖