I think we all own the rush with these dates, but did not want to miss this opportunity to wish each and every one of you, my dear friends, supporters and readers a very happy holiday. That love, peace and happiness will flood their homes with the true spirit of Christmas and that these blessings will last with the same intensity throughout the New Year ahead.
I've been absent these days, but my oven has not stopped with Christmas cookies for the friends of my children, and stollen pandoro gifts for friends, and of course the ham loaf can not miss these days in my house. This is my favorite, I not only like to eat at Christmas, but any day of the year ... is a delicious bread and very complete, that mixes the sweet and salty.
This bread reigns in Venezuela during the month of December and part of our traditional Christmas table. Some time ago browsing I found this recipe I thought was very good, and really the bread is very rich. It's a little bit different I've done it before, very rich too, in that the dough does not carry eggs. Here I leave for those who want to try. It is also a bread that has no difficulty, it is the direct method and the mass was working beautifully.
how do I adapted my style, and reduced the amounts in half to make two good bread 1 kilo and a half approx.
Ingredients:
For two large loaves of 1 1 / 2 kilo approx. or you can make three 1 kilo approx.
Mass:
1 tablespoon brown sugar
112 grs.
10 g water. instant dry yeast (or 30 grams. fresh yeast)
500 grs.
milk 100 gm.
sugar 1 / 4 teaspoon salt 1 kilo
strength wheat flour (or bread)
125 grs. unsalted butter at room temperature
Filling:
10 slices of bacon or bacon, approx. 125 grs. (Sauté slightly to extract a little oil and are more tasty, while browning). Reserve a little loose fat for brushing the dough before filling.
750 grs. approx. smoked ham and your choice of sliced \u200b\u200bham
200 grs. olives stuffed with red pepper (or to taste, I did not get much, but a matter of taste)
175 grs. raisins (also to taste)
capers to taste (about 1 teaspoon per loaf, I did not get)
To paint the bread
100 grs. of brown sugar or grated panela or brown sugar. This is melted with a little water over medium heat until it forms a light syrup.
Alternatively you can use a mixture of beaten egg with a tablespoon of brown sugar too, or simply beaten egg. Also may use a once baked melted butter while hot.
But newsprint syrup gives that little extra touch typical Venezuelan ham loaf.
Prepared
1. Spoonful of sugar dissolve in water and add yeast. Mix.
2. Add remaining ingredients except butter and mix until everything is well blended. Add the butter and knead until dough is shiny, elastic and smooth. If using the mixer, the dough will begin to peel off the walls. If kneading by hand, the dough should not stick to hands.
3. Place in a greased container, cover and let ferment approx. 1 hour, until doubled in size.
4. Divide dough into two portions of equal size, or three if you want to make smaller loaves.
5. Roll out each piece to form a rectangle of approx. 1 to 1.5 cm thick. (He fixes the rectangle shape cutting edges, we can use to decorate the bread)
6. Leaving approx. two fingers of each hand without filling and fat spreads, spread the dough with 1 tablespoon or less of fat bacon, or you may spread 1 tablespoon of butter, or nothing if you are on a diet:)
7. Divide the filling ingredients depending on the amount of bread. I've done two. Place the sliced \u200b\u200bham not see mass, then 5 slices of bread, bacon, olives and raisins, and you want a tablespoon of capers (I did not get).
8. Wrap the bread in a spiral, seal edges, pressing ends to seal the bread and not open in the oven. After pressing the ends, you can fold them and place them under the bread. Repeat with the remaining dough. Decorate your bread with the reserved dough pieces for it.
9. Place in trays and prick the bread evenly with a fork.
10. Let it ferment covered until double in volume, approx. 1 hour.
11. Carry a preheated oven at 225 C for 30 minutes until golden brown.
12. Remove from oven and coat with the syrup of brown sugar or brown sugar or brown sugar. Reposition the oven for 10 minutes approx.
13. Remove from oven, let cool on rack. Preferably consumed at room temperature.
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