Pan de Jamón (Venezuelan Christmas Ham Bread)

Come vacation season, Venezuelan kitchens fill with the scent of hallacas, pernil, ensalada de gallina, and pan de jamón. Simply as significant because the dishes themselves is the act of constructing them collectively, and no desk feels full with out a slice of this sweet-savory loaf. Early variations of pan de jamón, relationship to the start of the twentieth century in Caracas, had been easy yeast breads crammed with ham alone; over time, olives, raisins, and bacon had been added, creating the sweet-salty stability that now defines Venezuelan Christmas cooking. Most pan de jamón recipes are designed to feed a crowd and yield a number of loaves. This recipe takes a special method, producing a single, generously sized loaf; supreme for smaller celebrations or for serving alongside different vacation dishes. 

The dough is enriched with milk, butter, and sugar, however stays sturdy sufficient to carry its form as soon as crammed and rolled. Hydration issues right here. An excessive amount of liquid can weaken the dough and trigger it to unfold, whereas an excessive amount of flour results in a loaf that bakes up dense and heavy. I landed at 55% hydration, with moisture coming from a mixture of water, milk, and one egg. Bread flour offers the construction wanted to help the burden of all the vacation fillings, with out compromising tenderness.

Though immediate yeast will be combined instantly into dry components, dissolving it first in heat water with slightly sugar helps jump-start fermentation; significantly helpful in enriched doughs, the place fats and sugar naturally gradual yeast exercise. A brief relaxation after the flour and liquids are mixed permits the dough to completely hydrate and start forming gluten earlier than the butter, sugar, and salt are labored in. This small step improves power with minimal mixing and ends in a dough that’s easy, supple, and simple to roll. Do not be shocked at how shaggy the dough appears at this level. 

The primary rise is deliberately versatile. The dough will be left at room temperature for as two hours, or refrigerated in a single day to enhance dealing with and permit for a slower rise. Both choice matches simply into vacation cooking. 

The filling stays near the traditional formulation: thinly sliced smoked ham for depth and meatiness, bacon for fats and smoke, olives for a briny pop, and raisins for sweetness. The raisins add extra than simply sweetness, although. Because the bread bakes, they plump and soak up a few of the juices launched by the ham, bacon, and olives, serving to hold the crumb cohesive somewhat than soggy. 

The loaf’s distinctive slitted edge is each ornamental and purposeful. Slicing slender strips alongside one aspect of the dough and folding them over the rolled loaf creates a versatile seam that may broaden because the bread proofs and bakes. As a substitute of forcing the dough to stretch in opposition to a good seal—typically the reason for blowouts in closely crammed breads—the overlapping strips act like built-in enlargement joints, accommodating oven spring whereas preserving the filling neatly enclosed. Earlier than baking, poking the loaf throughout with a fork creates small vents that permit steam to flee, additional stopping ruptures and serving to the bread rise evenly within the oven. The result’s a loaf that holds its form, slices cleanly, and appears unmistakably like pan de jamón. 

Served heat or at room temperature, pan de jamón is equally at residence sliced alongside a vacation unfold or loved by itself, one spiral at a time. It is bread meant to be shared, sliced thick or skinny, and revisited all through the day; proof that even a single loaf can carry the flavors and traditions of Billo Caracas Boys songs and Venezuelan Christmas.