All Of My Teeth Dentures

This recipe is from the book "Bread and Pastries", a very good book for people who like to do mass, both sweet and savory I have set ....... the recipe as it comes in the book but we can change the filling to your liking bacon, cheese, etc .......

Ingredients:

Filling:
150 g. of ham
100 g. pitted green olives 10 slices
of ham very fine
30 gr. capers (optional)
50 g. currants (optional)
paint melted butter
mass to paint the beaten egg before baking pan
Mass:
250 g.
milk 50 g.
butter 50 g.
sugar 30 g.
of yeast 1 teaspoon salt
500 g. flour

Prepared
Cut the ham for 3 seconds, speed 4. Remove the cup and reserve.
Chop olives 3 seconds, down 4. Remove the cup and reserve.
Without washing the glass, put the milk, butter and sugar and set temperature of 37 ° 1 minute speed 2. Add crumbled yeast and mix 10 seconds, speed 2. Add flour and salt and knead 20 seconds, speed 6, then 3 minutes, speed spike. form of bread: very fine Roll the dough into a rectangle the size of the baking tray (about 40x30) Paint the dough with melted butter. Top with slices of ham (not reach the edge of the dough) and above them the ham, chopped olives and capers and finally raisins. Moisten with water one of the edges to seal and start to roll on the opposite side, tightly (like a roly-poly). Close
ends, tucking the ends under. Place bread in greased baking sheet or cover with baking paper. Decorate the surface making deep marks with a knife. Let stand until doubled in volume (approx. 60 minutes) Paint with beaten egg and some milk and Hornel at 180 º for 30 to 40 minutes.
Note: This dough rolls out two fairly large right, so we can do half and make only one main ingredients.