Pan de Jamon

for the yeast 1 1/2 cups water </library/getentry.zsp?id=459> 5 teaspoons granulated yeast 1 teaspoon sugar </library/getentry.zsp?id=139> for the dough 250 g butter </library/getentry.zsp?id=141> 1 liter warm milk </library/getentry.zsp?id=360> 2 kg flour </library/getentry.zsp?id=64> 1 teaspoon salt </library/getentry.zsp?id=359> 1 teaspoon sugar </library/getentry.zsp?id=139> for the filling 1 1/2 kg sliced ham </library/getentry.zsp?id=247> 1/2 kg smoked bacon </library/getentry.zsp?id=352> 250 g butter </library/getentry.zsp?id=141> 1/2 kg olives 1/2 kg raisins </library/getentry.zsp?id=57> 1 egg </library/getentry.zsp?id=142> (to "varnish") 10 servings Change size or US/metric Top of Form 1 Bottom of Form 1 1 hour 5 minutes 20 mins prep In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head". Add the butter to the warm milk, the sugar and the salt. Pour the milk onto the flour, mix and add the yeast. Make a dough and knead for 15 minutes. Beat down on a table and put in an oiled bowl and cover with a damp cloth. Set aside for an hour. Roll out the dough with a rolling pin. Coat with butter. Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up). Roll it up like a swiss roll and brush the"tongue" with some egg to seal it. Bake at 350? F for 3/4 of an hour. Serve cool. Can be kept in fridge for up to 4 days. Sprinkle with water and heat up on a low heat before serving.