PAN DE JAMóN (VENEZUELAN HAM BREAD)

Steps:

• Tip the flour into the bowl of a stand mixer and stir in the yeast and salt on opposite sides of the bowl. It's important to keep the salt away from the yeast, or it may kill it.
• Fit the mixer with the paddle attachment and add the sugar, eggs, and butter. Stir on low speed until blended.
• Warm the milk to 115 F in the microwave or in a small saucepan, then slowly trickle it into the flour mixture as the mixer runs. Add just enough liquid to create a soft, slightly sticky dough.
• Switch attachments to the dough hook and knead on medium speed for about 8 minutes, until the dough is smooth, stretchy, and passes the windowpane test. This means you can stretch a lump of dough thin enough to be translucent without it tearing.
• Shape into a ball, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
• Meanwhile, drain the olives and pat them dry with paper towels. Patting them dry reduces the amount of moisture in the filling, slimming the chance of a soggy result. Cut each olive in half to prevent them from rolling away as you shape the loaf.
• Punch down the dough and place it on a floured surface. Roll it to a rectangle measuring about 15x13 inches, then lay the ham slices on top, overlapping each one slightly. Scatter the olives and raisins on top.
• Roll up the dough from one of the long sides, creating a log. Pinch the seam and ends to seal, then transfer the loaf to an 11x17-inch cookie sheet lined with parchment paper.
• Cover the loaf with plastic wrap and let it rise until the dough is springy to the touch, about 30-45 minutes.
• Bake the pan de jamón at 400 F for 35 minutes. Cover the top with foil if it begins to brown too much. The bread is done when it has an internal temperature of 190 F on a meat thermometer.
• Transfer the bread to a wire rack and let it cool completely before slicing and serving.