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Ham bread

Ham bread

Do you have any excursions planned for the weekend? Do friends come home and you want to offer them something to have a snack? Are they the festivities of your town and do you prefer to have dinner ready to enjoy more of the day?

Any excuse is good to try this pan of ham. It does not require much time to prepare, the ingredients are not complex, and the result ... you will tell me, but it is liked by young and old alike.

And another advantage, people can take allergic to eggs.

Later you will see it in the preparation but to give it the shape it is made as if it were a gypsy arm although in this case the two ends are put underneath so that before cutting it it looks like a huge loaf of bread.

I don't know what else I can tell you to encourage you to do it… Ah! that I have done it with ham (cooked and cured) and olives but you can do it with any other thinly sliced ​​sausage.

If you take it at home I suggest that as dessert you put the Greek yogurt and cheese mousse that Virtues presented to us. You can do it while raising the bread and you still have time left.

Enjoy it!

Equivalences with TM21

Thermomix equivalences

More information - Greek yogurt and cheese mousse

Source: Bread and pastries with Thermomix

Discover other recipes of: Egg intolerant, Dough and Bread

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  1.   Carmen said

    But what paint please !!! I am looking forward to trying it !!

    1.    Ascend said

      Well, as soon as you have a little while you get to it because it is very easy. You need to be at home for an hour and a half for that reason of the raising and baking but of that time you will only have to be in the kitchen for about 10 minutes.
      Thank you for your comment Carmen. You will tell me!

  2.   guajira said

    It sure will be very good. I ate it in Venezuela when I was a girl like that with olives, raisins, ham, it was delicious !!! although it seems like a strange combination. Divine, thank you one of these days I will do it to remember old times! A kiss

    1.    Ascend said

      Hello!! Well, that's how you have to try it if only to tell us if it looks a little like the one there. I hope it does not disappoint you and that it brings back very good memories.
      A kiss

  3.   Charo said

    If it looks very good, this weekend I do it and I tell you

    1.    Ascend said

      Cool! I await your comment then.
      Thanks Charo

  4.   vanesa said

    surprising this recipe !! What a richer thing please.
    I did it the other day to have a picnic with some friends, it was great and easy to do… !!
    very good recipe !!

    Thank you.

    1.    Ascend said

      I'm glad Vanesa! I totally agree with you. It is one of those recipes that you know will turn out well and that everyone usually likes.
      Thank you for your comment!

  5.   deazuqueca said

    I would like you to publish the photos, step by step. Thanks a lot.

    1.    ascenjimenez said

      They are published in this same entry, below, where the preparation of the recipe is explained.
      I hope they can help you.

  6.   Mika said

    Hi! I really want to do it but I can't understand how it closes at the end ????

    1.    Ascen Jimenez said

      Hi Mika,
      It is about taking the longest side and rolling it up to the other end. Take a look at this link http://www.thermorecetas.com/2012/12/04/ensaimada/. It is the one that I put so that you could see how the ensalmadas are rolled but it can serve you. In the case of bread, we finish shaping it when we make the roll (we don't make the conch).
      Look, this other photo can also serve you http://www.thermorecetas.com/2012/12/08/pan-al-vinagre-balsamico/
      I hope it helps you, if not, feel free to ask me. You will see how delicious it is.
      A hug

  7.   PINK said

    Holan Ascen, I have seen in other recipes similar to this one that they put normal flour and not strength? What difference can there be in the final result? Thank you!!

    1.    Ascen Jimenez said

      Hello rosa,
      This flour thing is a world. From what I have been seeing when using them, the strength ones have more gluten and lev earlier or more easily than the non-strength ones. By respecting the times and temperatures, good results can be obtained with both.
      I hope you like ham bread 😉
      A hug!