1
pound
frozen bread dough (thawed)
4
tablespoons
melted butter
5
slices
bacon
1/2
pound
thinly sliced deli ham
1/2
cup
pimiento-stuffed green olives, sliced
1/4
cup
raisins
Pan de Jamón
Venezuelan home cooks no doubt would make this with their own bread dough, but we're saving some time by using store-bought frozen bread dough.
Ingredients
Directions
On a lightly floured surface, roll out dough to make a rectangle about 12 by 20 inches. Brush on 3 tablespoons of melted butter, and stagger the bacon slices lengthwise along the center. Layer with the cooked ham, overlapping the slices, and leave a 1/2-inch edge along the perimeter of the dough. Sprinkle olive slices and raisins evenly on top.
Starting at the short end, carefully roll the dough jelly-roll fashion to enclose the filling completely. Pinch both ends closed, and tuck them underneath the loaf. Place in a lightly buttered 12-inch loaf pan or baking dish. Prick the surface a few times with a fork and cover with a clean cloth. Allow the bread to rise undisturbed in a warm, draft-free place for 1 hour.
Preheat the oven to 350°F.
Brush the surface of the loaf with the remaining 1 tablespoon butter. Bake for 35 to 40 minutes, or until golden brown. Cool for at least 30 minutes. Cut into 1-inch-thick slices and serve.
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