Pan de jamón
Pan de jamón (Spanish: Ham bread) is a type of bread eaten in Venezuela.[1] It is commonly eaten during the Christmas season.[2][3]
Preparation[change | change source]
The dough is made with flour, yeast, butter, egg, sugar, salt, and milk. The dough is then filled with ham, olives, and raisins.[1]
History[change | change source]
It is unknown where the bread came from. Miro Popić, a Venezuelan journalist thought that it came from Gustavo Ramella, a owner of a bakery in Caracas in 1905.[4] In that time, only ham was used as the filling. It had became very popular that other bakeries sold the bread with other fillings like raisins, and then olives and nuts.
Variations[change | change source]
As the time passes, new type of this bread have been made. Some are now filled with cream cheese,[4] turkey, and mushrooms. Some use puff pastry as the dough instead.
References[change | change source]
- ↑ 1.0 1.1 Martinez, Daisy (2010). Daisy's Holiday Cooking. Simon and Schuster. p. 82. ISBN 978-1439199244.
- ↑ "Pan de Jamón (Venezuelan Ham Bread) Recipe". NYT Cooking. Retrieved 2021-08-04.
- ↑ Boadas, Aura Marina (2007). "Exilio y desarraigo en la narrativa de renato rodríguez: Exile and uprooting in Renato Rodríguez narrative". Núcleo. 19 (24): 137–149. ISSN 0798-9784.
- ↑ 4.0 4.1 Popić, Miro (1986). El libro del pan de jamón-- y otros panes (in Spanish). E. Armitano. ISBN 978-980-216-010-5.
