Pan de Jamon
I had forgotten this Venezuelan Christmas tradition ½ cup warm water 1 tablespoon rapid rise yeast 3½ cups all purpose flour 1 stick butter, softened, plus 2 tablespoons of melted butter ½ cup milk 3 tablespoons sugar 1 egg ½ teaspoon salt ½ pound smoked ham, very thinly sliced ½ cup raisins ½ cup sliced olives 1 egg yolk Place the warm water in the bowl of a standing mixer. Sprinkle the yeast over the water and let stand for 5 minutes. Add 1 cup of the flour, the butter, and mix well using the dough hook attachment. Add the softened butter and another cup of flour and mix well. Add remaining ingredients and knead until smooth, adding a bit of extra flour if dough is too sticky. When well kneaded, the dough should be soft, shiny, and smooth. Place dough in an oiled bowl. Cover with plastic wrap, set in a warm location, and let rise until doubled in bulk (about an hour and a half). Divide dough in half. On a lightly floured surface, roll half of the dough into a large rectangle (ab...