
Ease of preparation rating: Complex.
Yield: 6-10 servings.
Ingredients:
1 teaspoon (5 ml) active dry yeast
¼ cup (60 ml) warm water
1 teaspoon (5 ml) salt
2 tablespoons (30 ml) sugar
2 tablespoons (30 ml) melted butter
3 large eggs, beaten
3 cups (710 ml) bread flour
2 tablespoons (30 ml) olive oil
6 slices smoked ham, sliced into 1-inch (2.5 cm) pieces
8 thick slices smoked bacon, cooked and cut into 1-inch (2.5 cm) pieces
20 pitted green olives, sliced
2 tablespoons (30 ml) capers, drained
1/2 cup (120 ml) raisins
3 egg whites, beaten
½ cup (120 ml) brown sugar
¼ cup (60 ml) warm water
Method:
In a large bowl, stir together yeast and ¼ cup (60 ml) warm water.
Set aside at room temperature for 10-15 minutes to allow yeast to activate.
Whisk in salt, sugar, melted butter, and eggs until incorporated.
Using your hands or a mixer, slowly integrate bread flour, mixing well between additions, to form a dough.
Form dough into a ball and grease with olive oil.
Transfer dough to a large bowl and set aside to rise for 1 hour.
Once dough has risen, transfer dough to a lightly-floured surface.
Using a rolling pin, roll dough into a 14 x 14-inch square, about 1/2 inch thick.
Sprinkle ham, bacon, olives, capers and raisins evenly over the dough.
Starting at one edge, roll into a roll, pressing the edges to seal.
Transfer the roll to a parchment-lined baking ray and cover with a damp towel.
Let rest at room temperature for 30-45 minutes.
Preheat oven to 350 F (180 C).
To make a glaze, whisk together egg whites, brown sugar, and ¼ cup of water until sugar dissolves.
Bake bread for 1 hour.
Remove bread from oven, and brush glaze over the top.
Return bread to the oven, and continue baking for 10-15 minutes, until golden.
Let bread cool to room temperature.
Slice and serve.