Veggie Venezuelan 'Ham' Bread

by Mayela Zamora
preparation time: 45 minutes; cooking time: 20 minutes
Mixed-grain or Wholemeal BreadMix
1 garlic clove
1 onion
1/2 red sweet pepper
4 or 5 calamataolives
4 or 5 greenolives
handful of raisins
olive oil

Prepare the dough as indicated in the package (usualy it only needs to add warm water).

Extend the dough and cover with a tiny layer of olive oil, rub the garlic clove (chopped), and cover with the rest of the vegetables, finely chopped.

Spread the thyme and the raisins, roll it and let it rise for 30 minutes, in a warm place (cover with a damp cloth) and, before putttimg it into a preheated oven (230 gas mark), cover it with a layer of olive oil and molasses.
Bake until brown (about 20 minutes).

This is the vegetarian version of a unique Venezuelan bread, traditionally filled with cooked ham, bacon, green olives and raisins.
This bread has been eaten in Venezuela as a traditional Christmas dish since 1910.
Its creator died in anonymity, perhaps a humble but creative spanish-inmigrant baker.
I adapted the original recipe and baked the vegetarian version and my father (meat-eater) couldn't notice the difference!

additional informations

Recipe group Lunch
region Latin american
Mayela Zamora - mayela.zamora@st-cross.ox.ac.uk - Oxford, UK - Espanol
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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