Pan de jamòn



For the dough:

  • 500 g plain flour
  • 12 g fresh brewer’s yeast
  • 50 g sugar
  • 1 teaspoon salt
  • 200 ml lukewarm milk
  • 2 eggs
  • 50 g butter

For the filling:

  • raisins
  • dried pulled horsemeat
  • green olives (pitted and stuffed with red pimientos)


Put the flour into a planetary beater, add the sugar, salt, the yeast dissolved in the milk, the lightly beaten eggs and finally the melted margarine [S1] and the milk. Beat until it comes away from the sides of the bowl. Take out and work by hand, adding a little flour and kneading until it no longer sticks to your hands.
Put the dough to prove until it doubles in size.
Roll out into a rectangle/square shape and arrange on it first the dried pulled meat, then the raisins (previously softened in water) and the olives.
Roll up, dip your finger in water and wet the edges to seal the bread, cover and leave to prove until it doubles again, then brush with beaten egg and prick with a fork to stop it opening during cooking. Bake at 180°C for 40/45 minutes.