Pan de Jamon - Venezuelan Ham Bread

In small bowl, place yeast, lukewarm water and one teaspoon of the sugar; whisk to combine. Cover and let rest for 30 minutes.

In large bowl, mix together the yeast mixture, 3 tablespoons of the sugar, salt, butter and egg. Slowly incorporate the flour into the yeast mixture and mix by hand to combine. As you mix, slowly add the warm milk until dough begins to form a ball. Keep adding milk as needed to form a smooth dough. Turn dough out onto a clean work surface and knead 1 to 2 minutes. Shape dough into a ball and cover with a clean dish towel. Let dough rest for 1 1/2 hours.

Place dough on a floured work surface and roll out with a rolling pin into an 18x10x1/2-inch rectangle.

Evenly distribute the ham, olives and raisins over the dough almost to the edges. Firmly roll up like a Swiss roll starting from one long side. Tuck ends under.

Grease a baking sheet with butter. Place bread roll on baking sheet; cover with clean dish towel and let rest for 1 hour.

Heat oven to 400°F. Bake 20 to 25 minutes or until golden brown.

Meanwhile, in small bowl, beat the egg yolk and remaining teaspoon of sugar until well blended.

Remove bread from oven; brush with egg mixture. Bake an additional 5 minutes.

Remove from the oven and let cool to room temperature before slicing. Store in the refrigerator.