This lovely loaf encases coils of ham punctuated with salty olives and sweet raisins.Somewhere between sweet and savory, this Pan de Jamón can be enjoyed as a meal in its own right.Pan de Jamón   Makes 1 loaf Ingredients 4 cups (500 grams) all-purpose flour, divided ¼ cup (50 grams) granulated sugar 2¼ teaspoons (7 grams) instant yeast 1½ teaspoons (4.5 grams) kosher salt ½ cup (120 grams) water ½ cup (120 grams) whole milk ¼ cup (57 grams) unsalted butter 3 large eggs (150 grams), divided 1 (5.75-ounce) jar (163 grams) pimiento-stuffed green olives 8 ounces (226 grams) deli-sliced ham (about 9 slices) ¼ cup (32 grams) raisins Instructions In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, sugar, yeast, and salt at low speed until combined.

In a medium saucepan, heat ½ cup (120 grams) water, milk, and butter over medium-low heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).Add warm milk mixture to flour mixture, and beat at low speed until combined, about 1 minute.Add 2 eggs (100 grams), and beat for 1 minute.

Add remaining 2 cups (250 grams) flour, and beat until a shaggy dough forms.Switch to the dough hook attachment.Beat at low speed until dough is soft, smooth, and elastic, 8 to 10 minutes.

Turn out dough onto a clean surface, and

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