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Bayonne Ham and Olive Loaf, a recipe from The Worldwide GourmetTheWorldWideGourmet.com

Flavors of Basque Country

Total time: more than 2 hr

Preparation time: 35 minutes
Rising time: 2 + 2 hours
Baking time: 50 minutes

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:221 kcal

Proteins:12.2 g

Fats:10.1 g

Carbohydrate:25.2 g

Fibers:1.2 g

Sugar:1 g

Cholesterol:119.2 mg

Sodium:1019.8 mg

Calcium:155 mg

Energy:264 kcal

Proteins:14.6 g

Fats:12.1 g

Carbohydrate:30.1 g

Fibers:1.4 g

Sugar:1.2 g

Cholesterol:142.4 mg

Sodium:1218.5 mg

Calcium:185.2 mg

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INGREDIENTS

For 8 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

300

g

hard wheat flour

1

packet of dry yeast

4

eggs

25

g

pitted black olives

25

g

pitted green olives

200

g

bayonne ham

1

small container of plain yogurt

20

g

pyrenees cheese, shaved

30

ml

olive oil

2.5

ml

salt

METHOD

  1. Dissolve the yeast in 50 ml (3 Tbsp.) lukewarm water. Let stand 15 minutes.
  2. Cut the ham into strips.
  3. Place the flour into a bowl and form a well in the center. Into the well, pout the oil, salt, yogurt, eggs and yeast.
  4. Knead in a mixer fitted with the dough hook for 10 minutes, gradually adding the flour. Add a little water if the dough seems too dense. It should come away from the sides of the bowl.
  5. Cover the bowl with a damp cloth and let the dough rise in a warm place (25° C / 77° F) for 2 hours. The dough should double in volume.
  6. Knead the dough by hand on a floured board for 10 minutes, gradually incorporating the Bayonne ham, olives and shaved cheese.
  7. Place the dough into an oiled loaf pan. Let rise again under the same conditions for 2 hours.
  8. Preheat the oven to 210° C (425° F) and bake the loaf for 50 minutes. It should be nicely browned. Cool on a rack.


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