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Veggie Venezuelan
'Ham' Bread
from: Mayela
Zamora - Oxford, UK - Espanol
by Mayela Zamora
preparation time: 45 minutes; cooking time: 20 minutes
- Mixed-grain or Wholemeal Bread Mix
- 1 garlic clove
- 1 onion
- 1/2 red sweet pepper
- 4 or 5 calamata olives
- 4 or 5 green olives
- thyme
- handful of raisins
- olive oil
- molasses
Prepare the dough as indicated in the package (usualy it only needs
to add warm water).
Extend the dough and cover with a tiny layer of olive oil, rub
the garlic clove (chopped), and cover with the rest of the vegetables,
finely chopped.
Spread the thyme and the raisins, roll it and let it rise for
30 minutes, in a warm place (cover with a damp cloth) and, before
putttimg it into a preheated oven (230 gas mark), cover it with
a layer of olive oil and molasses.
Bake until brown (about 20 minutes).
This is the vegetarian version of a unique Venezuelan bread, traditionally
filled with cooked ham, bacon, green olives and raisins.
This bread has been eaten in Venezuela as a traditional Christmas
dish since 1910.
Its creator died in anonymity, perhaps a humble but creative spanish-inmigrant
baker.
I adapted the original recipe and baked the vegetarian version and
my father (meat-eater) couldn't notice the difference!
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