Pork and Olive Bread Roll

Difficulty:
1/5

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.