Pan de Jamon

• 1 1/2 cups water
• 5 teaspoons granulated sugar replacement
• 1 teaspoon sugar
• 250 grams butter
• 1 litre milk warm
• 2000 grams flour, all-purpose
• 1 teaspoon salt
• 1 teaspoon sugar
• 1500 grams ham sliced
• 500 grams bacon smoked
• 250 grams butter
• 500 grams olives
• 500 grams raisins, seedless
• 1 large eggs to varnish

1. In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head".
2. Add the butter to the warm milk, the sugar and the salt.
3. Pour the milk onto the flour, mix and add the yeast.
4. Make a dough and knead for 15 minutes.
5. Beat down on a table and put in an oiled bowl and cover with a damp cloth.
6. Set aside for an hour.
7. Roll out the dough with a rolling pin.
8. Coat with butter.
9. Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).
10. Roll it up like a swiss roll and brush the"tongue" with some egg to seal it.
11. Bake at 350 F for 3/4 of an hour.
12. Serve cool.
13. Can be kept in fridge for up to 4 days.
14. Sprinkle with water and heat up on a low heat before serving.

water, sugar replacement, sugar, butter, milk, flour, salt, sugar, ham sliced, butter, eggs

Taken from recipeland.com/recipe/v/pan-de-jamon-49501 (may not work)