In bowl of stand mixer equipped with paddle blend milk, 2 beaten eggs, sugar and the melted butter.
Change paddle to hook attachment.
In a separate bowl combine flour, yeast and salt.
Mixing on second to lowest speed, add dry mixture to liquid mixture until it is absorbed and dough separates from the bowl.
Lower mixer to speed 1, kneading until it appears smooth and elastic.
Place the dough in a bowl and cover with a towel. Place dough in a warm place for an hour until doubled.
Sprinkle a board and rolling pin with flour. Roll the dough in the form of a rectangle that is the same size as a lipped cookie sheet. Cut rectangle into 4 equal halves. Repeat the following steps with each section of dough.
Starting with the ham first, lay slices overlapping 1 1/2 inches. Fill up to 1/2 inch from the edge of the bread.
Place slices of bacon on top of ham, spaced 1 to 1 1/2 inches apart. Ensure slices go to the edges of the dough. Sprinkle raisins, olives, and capers evenly on the dough.
Roll bread as if rolling a jellyroll. Brush edges of bread with water to seal. Fold edges under.
Place bread on lightly sprayed cookie sheet, cover and leave in a warm place to rise for another hour.
Brush remaining beaten egg on outside of loaf.
Poke holes in bread with a fork (1 inch apart) on all three sides.
Bake in 350F oven for 40 minutes or until golden.
Cut smaller loaves into wheels and serve warm.