This recipe yields one loaf

Make the dough (10 minutes approximately)

• Warm the milk in the microwave for 30-second increments until it feels warm to the touch or a thermometer reads 110 F.
• In the bowl of a stand mixer, add flour, sugar, yeast, and salt and stir with the paddle attachment until blended.  Make a hole in the middle and add the egg, olive oil, and milk and mix until it forms a soft and slightly sticky dough.
• Add a little more flour if it’s too sticky.
• Change to the dough hook attachment and knead at medium speeds for about 5 minutes until the dough is smooth and stretchy.
• Adjust the recipe by adding more flour or more milk so that the dough has the right consistency and until the dough comes off the bowl).
• Shape into a ball, cover with olive oil, and place in a bowl covered with a damp kitchen towel in a warm place. Leave for 1.5 hours to rise or until it doubles in size.

Prepare the filling ingredients while the dough is rising

• Drain the olives and pat them dry to reduce the amount of moisture in the bread. Reserve 15-17 whole olives and slice the remaining into about 3 slices each.
• Measure remaining ingredients such as raisins and ham.
• Cut the bacon into thin strips (like 1/4 long) and cook on a frying pan at medium heat.  Cook them to about 75% of the way.  Scoop them into a plate with paper towels and reserve the bacon fat.

Prepare the Papelón egg wash

• In a small saucepan, combine the water and shredded Papelón, and cook at medium heat until the Papelón has dissolved and formed a syrup. Set aside to cool down.
• Beat the egg with a fork until fluffy and incorporate into the cooled Papelón syrup. Set aside.

Assemble the bread

• Place the dough on a floured surface.  Using a rolling pin, roll it into a rectangle of 12” x 18” (30 x 45 centimeter). Cut a small string off the longest edge for decorating (optional).
• Brush a thin layer of the bacon oil on the dough (This adds a ton of flavor without making it greasy). Cover the entire rectangle with bacon oil (if the bacon fat is too thick, warm it up in the microwave for 5 seconds).
• Lay the ham slices all over the dough slightly overlapping and leaving 1/2 inch (1.5 centimeters) at the end of one of the longest sides. This will be used for the whole olives.
• Add the raisins and sliced olives over the ham and sprinkle the cooked bacon.
• Line up a row with the whole olives on the edge of the long part that you left uncovered.
• Rollover starting from the line olives until you have formed a log. Seal the edges.
• Using a fork, poke holes on the top of the log.
• Place the bread on a 14” x 17” (35 x 43 centimeter) baking sheet lined with baking or parchment paper.
• Let the bread rise until it looks springy to the touch (20-30 minutes).

Bake

• Pre-heat the oven at 350 F / 180 C degrees.
• Bake the Pan de Jamon for 20 minutes.  Then remove from the oven and brush with the egg wash on all sides.
• Bake for an additional 20-25 minutes until golden brown or until the inside of the bread reads 190 F with a meat thermometer.
• Transfer the bread to a wire rack and let it cool completely (about 20 minutes).  Slice just before serving to avoid dryness.
• Disfruten! (Enjoy!)