- 1-quart Milk Warmer
- Chef’s Knife
- Rolling pin
- 2 Cookie Sheets (7-piece Bakeware Set)
- 1-quart Mixing Bowl
- 12 cups wheat flour
- 2 tablespoons fresh yeast grain
- 2 cups whole milk
- Salt to taste
- 7 ounces sugar
- 3 eggs
- 7 ounces butter
- 7 ounces seedless olives
- 2 pounds 5 ounces smoked ham, sliced
- 14 ounces bacon
- 7 ounces raisins
- 5 ounces brown sugar
In a cup of water, add two tablespoons fresh yeast. Let it set for four minutes. In the 1-quart Milk Warmer warm up milk at medium heat. Add salt and sugar; mix. Over a table top, add 10 cups wheat flour to form a volcano shape. Add yeast and mix with your hands.
Add two whole eggs, butter and gradually the milk until the dough is homogeneous. Reserved 2 cups flour can be used if the dough is too watery. Let the dough ball stand for 35 minutes in a warm place. Meanwhile, slice olives with the Chef’s Knife, and arrange ham and bacon in a plate.
When the 35 minutes have passed, proceed to make the first bread. Divide dough in two parts and flatten one of them with a rolling pin to form a rectangle. Add ham and bacon until rectangle is completely covered (dough shouldn’t be visible). Add raisins and olives. Roll the rectangle up (like a Swiss Roll), and use your fingers to flatten each side, so the stuffing doesn’t come out.
Place uncooked bread on one of the sheets and let it rest for 30 minutes before putting it in the oven, which should be heated to 250ºF. Grate brown sugar and mix it with a whole egg in the 1-quart Mixing Bowl. After the bread has been in the oven for 20 minutes, take it out and brush it with the brown sugar mixture.
Each of the breads will be ready in about 1 hour and 15 minutes —must be carefully watched in order to prevent burning.
Chef’s Note: This recipe makes approximately 3 loaves of bread.