A spectacular holiday loaf from Venezuela that's kept in the family. It's a challenging culinary project that will take you all over the kitchen and all over your palate. So let's get right to it.
You will need sliced pork of some sort, basic bread ingredients, olives, capers, butter, dried fruit, 1 beaten egg, and a functional kitchen.
Step 1: The Meat
Jamón is ham, and this loaf traditionally features plenty of it. I make mine with roast pork loin because it is better in every way. It's just about cheapest and leanest cut of meat you can buy, easy to prepare, tasty, and has little waste.
Do everything you can to add flavor. I bury it in spices and let it pickle in the fridge overnight. Roast, water bath, or grill to an internal temperature of 145F. Then let it rest until cool. Slice as thin as you can and bag it to have ready. About 2 pounds is good.
But you can use ham if you want to be old-fashioned.
Step 2: Set Up To Succede
There is a lot of assembly, so gather your ingredients while the dough is rising. We'll go through all of them, but the point is you have to be ready to do a job here. Preparation makes it fun and you will look like a wizard, serenely performing each step.
Step 3: The Dough
This recipe scales, but I suggest you go big. In the highly unlikely scenario there is any left, it can be zipped and frozen.
Here's a nice ball of dough made with 22 oz flour, 13 oz water, 1 tablespoon yeast, 1 teaspoon salt. I want about 60% hydration. We need a lot of gluten structure, so bread flour is better. Knead with a hook for a half hour or so. Cover the bowl to rise and get ready.