Venezuelan Ham Bread

Ingredients
 2 g Granulated Sugar.
 300 mL Milk.
 500 g All-Purpose Flour.
 40 g Butter.
 6 g Salt.
 3 Free Range Egg.
 9 g Instant Dry Yeast.
 15 g Muscovado Sugar.
 250 g Prosciutto, cooked.
 120 g Pitted Green Olives.
 70 g Raisins.
Cooking Instructions
- Step 1
In a mixer or bowl add the All-Purpose Flour (500 g), Free Range Egg (2), Butter (40 g),
Granulated Sugar (2 g), Instant Dry Yeast (9 g), Salt (6 g) and Milk (300 mL) and mix
together kneading until the dough has reached the required consistency.
- Step 2
Once the dough has been kneaded leave to prove in a covered floured bowl for 3 to 4 hours
or until it has doubled in size.
- Step 3
Preheat oven at 220 degrees C (425 degrees F).
- Step 4
Once the dough has proved remove from the bowl and knead for another 3 minutes in a
well-floured surface. Extend the dough using a rolling pin until is 1/2 cm thick.
- Step 5
Add the Muscovado Sugar (15 g) and spread all over the dough, removing the excess.
- Step 6
Place a layer of Prosciutto (250 g), then a layer of Raisins (70 g) and finish with a layer of
the Pitted Green Olives (120 g).
- Step 7
Carefully start to roll the dough.
- Step 8
Once the dough is fully rolled and a "sausage" like bread has been created, move it to a
baking tray lined with parchment paper.
- Step 9
With a fork prick the bread all over and glaze with a beaten Free Range Egg (1).
- Step 10
Place the tray in the oven and bake for 20 minutes until is golden brown.
- Step 11
Once the bread is baked, leave it to cool.