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 Pan de Jamón.
Pan de Jamón (Traditional Venezuelan Ham Bread)
So I started to study how to make Pan de Jamón
because that's what I'm going to teach you today.
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... the dough begins to homogenize.
In case it is watery, you use ...
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 Pan de Jamón.
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 Pan de Jamón.
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 Pan de Jamón,
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 Pan de Jamón
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 Pan de Jamón.
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 activate 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 Pan de Jamón.
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 Pan de Jamón
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
or, 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 we're recording this type of program,
there are times when we stop the cameras or, otherwise, it would be very boring,
and then turn the cameras back on, and edit the footage.
I have been kneading this way, possibly 5-10 minutes,
5 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...
If we're going to translate this to machine levels,
you would be speed one and I would enter at speed two...
- to make the dough... - Come and show me.
(laughs) Okay, show me.
Okay, we would start...
When you begin to knead,
you have to apply some force and movement.
You have to dance with the dough.
- And like that for half an hour? - Yes, chef.
- At that speed? - Of course.
Can't you see the size of...? (laughs)
They fed me with mondongo soup-- (Traditional Venezuelan tripe soup)
I have seen skinny bakers.
Yeah, but I come from the East (of Venezuela), chef,
fried fish, tripe soup, arepa of banana...
They only fed you pizca andina. (Traditional soup from the Venezuelan Andes)
It still needs some work but you can see that the dough is already taking another--
Yeah, it changed.
Yeah, indeed, it changed.
So we just have to keep kneading, kneading, and kneading...
We have one here that Pedro did a little while ago.
Bring it so we can see it.
It's another dough, so that we can show it to you.
But, indeed, this is really happening, practically in real time,
and as he was saying,
the texture of the dough has changed a lot,
from the time we started kneading it this way.
- What a beauty. - This is a dough that has rested and--
But did this rise or not yet...?
No, this is the texture we want for us to start building...
We can't knead this dough again
or we'll make it tigher.
So, we got to this point after kneading it for a while.
there it is clear that this one is missing a good time hand
You can see that this dough still needs a lot of work to be like this other one...
What are we going to do with this dough?
We divide it so we can start rolling and adding the filling.
Is this one ready to be rolled or do you have to wait for it to rise?
No, we're going divide it, roll and add the filling.
- Ah, so this dough has risen... - Yes.
Okay, let me explain something.
This dough that I have here, after you finish kneading it,
you have to let it rest for 45 minutes according to uncle's instructions,
so that, internally, it'll get air and rise.
- This is the step that we have here. - That's right.
Another point, you can't stretch and break the dough...
- It has to be cut ... - That's why we have this ...
Okay, go ahead.
I'll stay here kneading again, again and again,
until the desired texture is achieved.
but let's do one thing, while I keep kneading this,
Pedro, to buy time and be able to explain it well,
take the dough and roll it into a rectangle,
so that we can show the rolling and the filling for a pan de jamón.
♪ (music) ♪
Pedro, I didn't think this was going to loosen up but it'll be manageable,
but yes, indeed, look how it gets,
although you have knead it a lot.
Ok, this
-- also said by Claudio and other bakers --
needs to rest,
and to avoid having a dry surface due to the dehydration,
you cover it carefully with, for example, a plastic wrap, a kitchen cloth, etc.
And this must be left to rest
because it will depend of the room temperature,
until it duplicates its 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 Merry Christmas 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