Look, I love you all so much

that after almost a year
recording here on the YouTube channel,

I started studying again.

I have never made <i>Pan de Jamón</i>.

Pan de Jamón
(Traditional Venezuelan Ham Bread)

So I started to study
how to make <i>Pan de Jamón</i>

because that's what
I'm going to teach you today.

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<i> ... the dough begins to homogenize. </i>

<i> In case it is watery, you use ... </i>

That is the voice of Claudio Nazoa.

Claudio Nazoa is my uncle,
my dad's brother.

But besides that, he is famous
in Venezuela, my country,

for his recipe, precisely of <i>Pan de Jamón</i>.

I called Claudio to explain me the recipe
and he sent me a number of instructions

and it has been a real pleasure,

and hopefully, at some point,
I will be with Claudio

and we can make together 
his famous <i>Pan de Jamón</i>.

Today's recipe is his recipe

with all the details 
just as he explained it to us.

As I told you, I had never made 
<i>Pan de Jamón</i>,

sometimes, I helped my dad,
but the truth is I'm not a baker,

so I'm going to get help from someone
who knows a lot about bread making,

the chef of Sumo Gusto,
my place here in Chile.

His name is Pedro Castillo 
and he's very good at bread making.

Let me call him... Pedro! 
Can you come here, Pedro?

- Hey, Pedro...
- Yes, what did I break? (laughs)

Do you mind being on television?

- No, not at all.
- Great.

This is Pedro Castillo.

Pedro is a very good baker
and he knows a lot about bread making.

Pedro, I'm going to try
to make <i>Pan de Jamón</i>

but if I screw up, you can give me a hand.

Yes, of course.

I'm going to ask Pedro to stay here

but I want to clarify something
which is very important.

These programs remain for eternity,

but at this moment we are recording it
in a period of global pandemic

where are we both supposed to wear,
if we are together, a mask.

Here, we are always wearing masks, hats,
and following all sanitary measures.

But we are recording for you,

and to be recording a program
wearing a mask, it's impossible.

I can assure you that none of us
at this moment has any problem.

So, please forgive me,

but I'm going to ask Pedro
to take off his mask

because we are recording a TV program

and this program is not only 
for this period of pandemic,

but for eternity, so that everyone,
including your children and grandchildren,

can also learn how to make
<i>Pan de Jamón</i>.

Pedro, this is the first time I'm going 
to say something that I've never allowed--

Well, chef, if this is my first time
on television,

they should at least see me.

Greetings to the people of Cumaná
who are watching.

Look, Pedro, I'm going to lean on you
because I'm nervous, okay?

The amounts for the recipe,

which I have them here as a reminder,

you also have them.

The quantities showing
on the Youtube channel

-- when you hit the little arrow --

they are two times the amounts 
that I've got here.

I mean, you have a recipe there
for 1.5 kilograms of flour

and I have a recipe here
for 750 grams of wheat flour.

What's the first thing
that Claudio explained to me?

That you'll have yeast,

and this yeast needs to be activated
with a little bit of water

and, as it's commonly done when baking,
you add a little bit of sugar.

- Right?
- That's correct.

If the yeast is good,

it'll do its job,
even if you don't activate it,

I mean, if you add yeast to a dough
this will just do its job,

like consuming
all the existing carbohydrates,

produce air and the whole process
of fermentation that is generated.

The reason why we add 
a little warm water to a yeast

to <i>activate</i> it, which is what I'm doing,

it is fundamentally to see
if there is indeed activity.

We add the yeast to the water, 
wait a while,

and if we start to see a foam,

then we can say that the yeast is good.

What would be terrible
is that when we're making bread,

we add the yeast,

the yeast was dead,

and we do not understand
why the bread didn't rise.

This yeast proofing is what tells us
that we're on the right track.

Correct me, 
if I'm not on the right track--

You can even use some of the sugar
to activate it faster...

If Pedro is saying it,
we'll add a little bit of sugar.

Remember that yeast

is an organism that needs to be fed,

and it feeds on sugars,
the sugars that are in wheat flour.

If you give it a little bit of sugar,

you are giving the yeast some food,

and if you give it at a good temperature

-- anything over 20-25 degrees Celsius --

you have all the conditions
for the yeast to begin to activate.

- Right?
- That's right.

Claudio says we should make his recipe
-- I am respecting his recipe --

with warm milk.

While it's warming up,
I have here, as I told you before,

half of what is in the original recipe
that Claudio sent me.

We add the flour...

He told me that it's important
to shape it like a little volcano

-- he's referring to the table
where we'll work the dough --

so with my flour shaped like a volcano, 
we add the milk...

- Is this sugar ...?
- Yes, yes, it's all measured.

This recipe uses a lot of sugar.

It's slightly sweet,
so the bread is extraordinary.

Yeah, quite a lot.

And, the salt.

I'm following the steps exactly
as Claudio explained them in the audio.

Okay, my dear Pedro, tell me here.

What do we add first?

Yeast, milk with sugar, or the egg?

You can place them here
or we can beat the eggs in the milk.

- The egg in beaten with the milk?
- Yes.

Because they are all liquid 
and then the dry...

I follow what you're telling me.

Here I have milk, sugar, salt...
The whole egg, including the white?

- That's right.
- A whole egg.

They are approximately 80 grams of egg.

Okay. And sugar?

Sugar, 125 grams, and 5 grams of salt.

Okay, this is clear.

There we have it.

Come closer and take a look at
how this is already foaming.

You can see it clearly
and it happened during this time.

That foam that's being formed on the yeast

is telling us that there's activity
and the gas is coming out.

This just tells me that 
the yeast is good and alive,

and this is the reason
why we do this initial test.

Once done that, we have the flour here.

- Do we just add it all?
- Yes.

We incorporate the milk
and the egg to the flour...

- Everything?
- Everything.

- For sure?
- For sure.

Okay.

You can call a friend
but your friend is already here.

- And this one also the whole thing?
- Yes.

- Okay, like this?
- That's right.

It is very important because,
then, we are going to integrate the butter

once you have a uniform
and homogeneous dough.

Yes, in fact, Claudio insisted a lot
that I make the dough first

- and then add the butter.
- That's right.

He told me that if I added butter
at the beginning,

to this mix,

the dough wouldn't proof
the way it should.

That it is important to add it later.

The recipe indicates that
we keep 250 grams of flour separately,

so that if the dough is still wet,
we can add a little bit more flour.

Okay, here we're forming our dough.

What's happening here?

I'm making a classical dough
with the required humidity

-- from the milk and the egg --

and once you've made the dough,

there is yeast,

and that yeast begins to feed,
to feed on the flour,

and it starts to do its job,
which is to produce alcohol,

that alcohol will disappear 
during baking, and gas.

Therefore, the goal is to trap
these bubbles within the dough

and, this way, the dough will rise.

♪ (music) ♪

Tell me, Pedro, once we have this dough...

Okay, let's remove this board
so that we can start kneading it.

This is so cool, thanks to you,

and the innumerable times
that you requested this recipe,

I'll end up learning also
how to make <i>Pan de Jamón</i>.

Let's see how we do it.

By the way, I will mention
something important

that Claudio told me in the audio.

This is not cheap,

this is actually 
quite an expensive recipe

and you must keep this in mind.

Because this <i>Pan de Jamón</i>

must have a generous amount of olives,
raisins, ham, smoked ham...

so this is clearly
a recipe for the holidays,

or for December, in our case.

Okay, my dear Pedro.

We place it here,
so that we can work it out.

Here I start kneading.

When do I incorporate the butter?

Okay, let me show you
how to do the kneading.

We work it this way.

So that the dough relaxes
and we can start incorporating...

(Sumito) Do I take like this pinch 
of butter and add it like that?

(Pedro) Right.

- (Pedro) Now, begin to knead.
- (Sumito) Okay. You all saw it.

Claudio says you can also use margarine

but he commented that
if you're going to make all this effort,

it'll be better if you do it
with a good butter

because it gives it an incomparable taste.

So I decided to get a very good butter
to make this recipe...

which is very greasy because
once I've incorporated all this butter...

Gradually, the texture 
will start changing.

Totally, look.

Pedro, you told me something
very important about the dough:

That we shouldn't break it
when kneading it,

otherwise, I'm breaking
the gluten mesh that is forming

and it will no longer rise
or not as much as expected.

There are two mistakes,
please, help me here,

- one is to insert your fingers...
- or rip it.

... or rip it, exactly.

What you should do, 
literally, is massage it,

like I'm doing now, right?

Caress it, let yourself 
be carried away by the dough.

Okay. (chuckles)

But never rip it or make holes
with the tips of your fingers.

Pedro, tell me something,

how can you tell if you have
kneaded enough, that this is ready?

Chef, when you start feeling very tired,
you still have a long way.

- Seriously?
- Yes.

So, this one still has a long way to go?

- A long way.
- Oh, okay.

So I stay here.

♪ (music) ♪

Obviously, when one is recording
such a program,

there are things in which one for the cameras
because otherwise it would be very boring,

and then turn the cameras back on
and does editing.

I have, easy, five or 10 minutes
moving forward, doing this same movement,

five or 10 minutes,

and this is far from resembling
to another dough that Pedro made a while ago

in order to continue with the recipe.

Pedro, am I doing something wrong?

I mean, because I'm feeling exhausted.

Of course.

And this is still far from what ...

What happens is that if we spoke
at machine level,

You would be speed one
and I would enter at speed two

- to put the dough ...
- Come and show me.

(laughs) But show me, show me you.

Okay, we would start ...

What happens is that
when one begins to knead

you have to apply a little too
of strength and movements.

You know you have
to dance with the dough.

- And that's half an hour?
- Yes, chef.

- At that speed?
- Clear.

Not seeing the size ...?
(laughs)

Well they fed me for a reason
with tripe soup ...

I have seen skinny bakers.

Well, I come from the East, chef,

fried fish, tripe soup,
arepa de cambur ...

You were only given a pinch.
(laughs)

Well it's still missing and if you notice

- the dough is already taking another ...
- Yes, it changed.

Yes, indeed, it changed.

Well then it's question
to give him hand, hand and hand ...

We have one here
that is already done.

That he had done a little while ago.

Bring it to me so we can see it.

What is another mass for
we can show you well.

But, indeed,
eye, this is really happening,

practically in real time,
is what he was telling her,

has changed a lot
the texture of the dough

in the time we've been like this, rubbing her.

- That beauty.
- This is a dough that is resting and--

But did this rise or not yet ...?

No, this texture would be the step,
well for us to combine ...

This mass no longer
we could work it the same

because if we don't press it again.

We got to this point
after many strokes,

there it is clear that this one is missing
a good time hand

to get to this point
of this other mass that we have here.

What are we going to do with this dough?

Portion to stretch and fill.

Is this already ready to stretch
or do you have to wait for it to lift?

No, this time
let's cut to fill.

- Ah, this already raised ...
-Yes.

Okay, let me explain something,

because this mass that I have here,
after it is well rubbed,

one has to let it rest
for 45 minutes,

that's what my uncle's audio says,

for her to catch air internally,
Well, so that it lifts,

- What is this step that we have here.
- That's right.

Another point, you can't cut the dough ...

- It has to be cut ...
- That's why we have this ...

Okay, go ahead.

I stay here, punished,
giving, giving and giving

until the texture is achieved,

but let's do one thing,
while I stay kneading this,

Pedro, to buy time
and be able to explain well,

take the dough
and make yourself a stretch of the rectangle

so that we show
how is the winding done

and how the filling is made
of a ham loaf, okay?

♪ (music) ♪

Pedro, I thought that, really,
not that I was going to be lazy,

but more than lazy, yes manageable,
but yes indeed, look how it gets,

but you have to give it a lot of hand.

Ok, this,

also said by Claudio
and by the bakers,

I'm going to put it to rest.

So that it does not form a scab
by dehydration on the surface,

one always leaves it like that, well attached,

as, for example, with plastic wrap,
or a cloth, and so on.

And this must be left to rest

because it will depend
of room temperature

until practically
double your size.

When this has already doubled in size
is that you are ready for this process

that he had here at this moment,
that was just the stretched

- from the eastern rectangle, right?
- That's right.

Great, let's leave
let this double in size,

in fact, you know that in the audio,

Claudio tells me that he,
when this point comes,

after 15 minutes knead,
and after 15 minutes, knead again,

and then he leaves it 45 minutes
to make it double the size.

Let's see, I'm going to tell you something
what Claudio told me ...

that it was very generous with ham,

that you could put any ham,

but what if it was smoked ham,
even better,

and he told me literally don't wear it
flat as if it were a little blanket,

put it wrinkled, I guess it said
that's like that ...

- That's right.
- It is right?

Yes. That's why we call him an old fox.

He told me, when you do this,
it looks like it had more ham.

That's right.

Usually when you cut it,
He says, "This is full of ham."

So, we place here.

- Here?
-Yes.

Okay, you know then,
the ham is added wrinkled, not flat,

that is, one's intuition
is to place the ham like this ...

But no...

It is like this ...

We continue now with bacon,
that I thought I was wearing more,

- but he only talks about ...
- three-diagonal, yes.

Okay then I imagine
which refers to one here ...

one here ...

and one here.

Three such strips diagonally.

Hey, I'm sure right now
a lot of bakers are watching me,

because this channel
many people follow him,

I apologize for the clumsiness

but i'm learning
with you here too.

The truth is that I'm enjoying
I think more than all of you

And also what is
an honor to make the recipe ...

Yeah okay, because, hey, right, because
I have named my uncle Claudio a lot.

Claudio Nazoa is a very, very
very, very, very well known in Venezuela,

a humorist, a writer,

He was a playwright, puppeteer,

has been a character
from the world of the arts,

of those intellectuals, let's go
to put it like this, what is in my country.

Has wonderful anecdotes
with the ham bread in addition,

and if you do a search here
on the canal, about a year ago,

I just tell him an interview
to Claudio Nazoa who was fabulous,

so that they look for it,
"Interview with Claudio Nazoa".

Okay, we put it then ...

Even, chef, one of the things
more important

is that he ordered to cut
the olives on wheels

to place it that way.

Why is one of the things
more important?

Is it that there are people who put it on?

Yes.

Initially they are placed whole on the bread.

Ah well, he says to put it on like this ...

And look how curious,

told me to grab the raisins
and put them to marinate in red wine.

So I did, of course,
I am not going to put the liquid,

they just hydrated themselves
in red wine, those grapes ...

and I'm also going to add raisins
marinated in red wine.

And you told me, Pedro,
when I told you about the recipe,

that was a very good idea,

I mean, what have you done
also like that ever?

Yes, several times
we have done it too.

Okay, there it is.

♪ (music) ♪

It helps me, Pedro, that is,
don't help me, he tells me. (laughs)

- First round here, up to here?
- That's right.

Why does my uncle talk to me
two more turns?

Are these two more laps?

Here we do a little pressure ...

- Pressure is applied and ...
- We keep folding.

- Here we have a ...
- OK.

... and we go with the other one.
Exactly, that, there it is.

(Sumito) Ah, yes it is two laps.
Two turns, look. OK.

Then one has to
pull this tip here ...

(Pedro) We finished closing,
if you want that.

(Sumito) There it is.

Ham bread.

- And these corners?
- No, you have to close them.

He will do the same decoration
which is in the recipe sound

that Claudio Nazoa sent me,

who spoke of making a band-aid,

and then make him like
some cuts on the sides

so that it looks like a spike.

♪ (music) ♪

I've made the bread, hey, it's heavy ...

think that there is half a kilo of ham

and like a kilo and a bit of hydrated flour,

I mean, what are we talking about?
as easy as two kilos here.

Done this here,

this obviously has to be given
a while of fermentation.

- What will it be, like half an hour?
- Half an hour, approximately.

And after half an hour, it goes for an oven

and, in fact, in Claudio's recipe
he makes a paper syrup

of which we have done
ten thousand times here.

That paper syrup
we did it in the bread cake,

we did it in the yucca fritters,

so many times we've done
a paper syrup ...

Claudio did tell me
that is baked at the beginning without syrup

and half baked
you put the syrup from the papelón

to give the final browning to the bread.

Let's let this sit.

♪ (music) ♪

What a thrill, my first ham plan!

Done like this, well,
you helped me a lot.

Look, this one passed me two pieces of information
that were very important.

One, you must have seen it,

when I put grease on the tray
to put it to rest

to grow a little more
and put it in the oven,

I did not put butter there
If not, I put butter on it, right?

And what he explained to me, which is very logical,

is that if you put
deep down butter,

with the heat of the oven,
butter as it has dairy,

ends up like burning
and burning the bottom.

That's why we put butter on it
and indeed if you can see down here,

look how nice it was,
effectively, the bottom part.

The other, which is also important,

is that with a fork
we made it like that, little holes,

as you can see here,

so that the steam comes out

and that is important when doing
a good ham bread.

This one was baked,

what happens is that
I have a big oven there,

at 180 degrees centigrade
for about 35 minutes.

Now, about 15-20 minutes,
one opens the oven, smears it

-that's why it has this spectacular color-

with paper,

in fact it has like this,
the role that you feel,

and it is finished giving
until the last ones are ready ...

Let's say yes at 15 minutes
you put the paper on him,

about 25 more minutes
of baking.

Each oven is different,

so you will have to experiment
in the case of your house.

Yes it is important because that, in fact,

he had also commented to me
Claudio Nazoa when he explained this to me,

that one can put heat underneath
if they have convection ovens,

but be very careful not to turn on
the top of the oven,

in the case of domestic ovens
that also turn on the grid above

because there they are scorched
the ham bread.

- Let's see how it turned out.
- The moment of truth.

The moment of truth, do we bite here?

Let's see...

That already biting it you see ...

Look, look, look ...

My first ham bread!

And it stayed like that, indeed ...

- Do you want, chef?
- Well, chef, we have to try it.

Are those situations in which
one cannot avoid

eat a ham bread ...

Hey okay do it

they already have here on the channel
practically the complete cookbook

that is needed for christmas.

We already have the Hallas,
we have the Christmas leg,

we have ham bread,

we are recording for
this year too, cream punch,

there will be chicken salad

-at different times-

but for December it will be like
the complete menu of Venezuelan Christmas.

- Cheers, my chef.
- Cheers, chef.

- Have ...
- Merry Christmas...

No <i> Merry Christmas </i> because
It's not Christmas yet

and in any case, my chef,
thank you very much for the class.

Thank you.

♪ (music) ♪

I believe that this recipe that
we have made ham bread today

is the perfect recipe to understand
the philosophy of this channel.

A recipe that brings us together
around the table,

that teaches us new techniques,

I learned thanks to you today.

Tell me in the comments

what have you also learned?
thanks to this channel.

Subtitles by Jenny Lam-Chowdhury
www.eatingwithmyfivesenses.com