VENEZUELAN HAM BREAD

INGREDIENTS FOR THE STUFFING
¼ kilo of bacon.
½ kilo of smoked ham or back.
1 cup of raisins
½ cup of stuffed olives.

INGREDIENTS FOR THE MASS
2 tablespoons of yeast.
1 kilogram of flour. All use
3 eggs to varnish the bread.
5 tablespoons of sugar.
5 tablespoons fat of bacon or margarine.
1 cup of milk powder.
1 cup of warm water

PREPARATION OF THE YEAST
Place the yeast in warm water, add 1 tablespoon of sugar and 1 tablespoon of flour.
Mix well and cover the container let stand for 10 minutes.
This preparation must be on the point of a bottle to work the dough.

PREPARATION OF THE DOUGH
Place the previously sifted flour in a bowl, make a hole in the center and pour.
The milk
The fat.
The eggs.
The sugar.

Mix well until there are no lumps, then pour the prepared yeast and knead on the table with a little more flour until it reaches the point.
When ready we let it rest for several hours then the loaves are assembled.
Place a portion of dough on a floured surface and spread with the rolling pin to make a square, then cover well with.

The ham.
The bacon.
The raisins.
The olives.

Roll in the form of a gypsy arm, fold the ends into a greased tray and cover with a cloth. Let stand 1 to 2 hours.
At the moment of introducing to the oven, it is pricked gently with a fork, varnished with an egg and sprinkled in the form of sugar powder on it.

It is baked for 35 minutes at 250 degrees.