Pan de Jamón

Ingredients

• ¾ cup NESTLÉ CARNATION Evaporated Lowfat 2% Milk
• 1/4 cup (1/2 stick) butter
• 2 tablespoons granulated sugar
• 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
• ¼ cup lukewarm water (110° F)
• 1 packet (7 grams) active-dry yeast
• 3 cups all-purpose flour
• 2 large eggs, beaten, divided
• ½ pound sliced ham
• ½ cup raisins
• ¾ cup pimiento-stuffed olives

Instructions

1. Combine evaporated milk, butter, sugar and bouillon in a small saucepan over medium heat. Stir constantly until butter is melted and sugar is dissolved. Remove from heat; let cool to room temperature.
2. Combine water and dry yeast in a small bowl. Set aside for 10 minutes to activate yeast.
3. Add flour to the mixing bowl of a stand mixer. Make well in the center of the flour and add yeast mixture, milk mixture and 1 beaten egg. Knead on low speed with dough hook attachment until dough is elastic and no longer sticky.
4. Place dough in a large, lightly oiled bowl. Cover with plastic wrap and set in a warm area for 1 ½ to 2 hours. Dough should double in size.
5. Transfer dough to a lightly floured surface; knead and roll out to a 15 x 12-inch rectangle.
6. Spread ham and raisins evenly over rolled out dough, keeping a ½-inch dough border. Arrange a row of olives close to border and another row closer to the middle (this will ensure every slice has at least two pieces of olive).
7. Roll dough up into a loaf. Place on baking sheet. Wet fingers with lukewarm water and spread on seam and sides, pinching sides shut and sealing the seam. Cover roll with plastic wrap and a towel and let rest for 1 hour.
8. Preheat oven to 350° F.
9. Brush top of loaf with remaining beaten egg; pierce loaf with fork. Bake for 40 to 45 minutes or until bread is golden brown. Remove from oven; let cool for15 minutes and serve.

Notes