Pan de Jamón (Venezuelan Ham Bread with Olives and Raisins)

• 240 ml Whole milk
• 40 g Caster sugar
• 7 g Instant yeast
• 500 g Plain flour
• 8 g Fine sea salt
• 1 Egg
• 60 g Unsalted butter
• 300 g Cured ham, thinly sliced
• 120 g Green pitted olives
• 90 g Raisin

1. Warm the milk in a saucepan until just lukewarm, then pour into a mixing bowl and whisk in the caster sugar and yeast. Leave for 5 minutes until lightly foamy.
2. Add the flour and salt, then add the egg and mix to a shaggy dough. Knead for 8 to 10 minutes until smooth and elastic.
3. Knead in the butter a little at a time until fully incorporated and the dough is glossy and supple. Shape into a ball, cover the bowl, and leave to rise until doubled in size.
4. Tip the dough onto a lightly floured surface and roll into a rectangle about 35 x 45 cm, with a long side facing you. Arrange the ham over the dough, leaving a 2 cm border at the top edge, then scatter over the olives and raisins.
5. Roll up tightly from the long edge into a log, pinching the seam to seal and tucking the ends under. Transfer seam-side down to a baking tray and leave to prove until slightly puffy.
6. Heat the oven to 190°C (375°F). Bake for 30 to 35 minutes until deep golden and the loaf sounds hollow when tapped underneath.
7. Cool on the tray for 10 minutes, then slice thickly to serve warm or at room temperature. For neat slices, let it cool a little longer before cutting.

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