Rolled Ham Bread with Rum Pears and Paisa Cheese

Instructions

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   1. In a large bowl, combine the all-purpose flour, instant dry yeast, sugar, and salt. Add the warm milk, melted butter, and 1 egg. Mix until a dough forms, then knead for 8 to 10 minutes until smooth and elastic.

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   2. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rest for 45 minutes at room temperature, until noticeably puffed.

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   3. While the dough rests, make the filling. Melt 10 g (2 tsp) butter in a skillet over medium heat. Add the diced pear, grated panela, and ground cinnamon. Cook for 3 minutes, stirring.

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   4. Stir in the dark rum and cook for 2 to 3 minutes more until the pear is just tender and the liquid is nearly gone. Remove from the heat and let cool completely.

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   5. Preheat the oven to 375°F / 190°C. Line a baking tray with parchment paper or lightly grease it.

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   6. Roll out the dough on a lightly floured surface into a rectangle about 14 x 11 inches / 35 x 28 cm. Arrange the smoked ham over the dough, leaving a 3/4-inch border.

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   7. Evenly scatter the cooled pear mixture on top, followed by the green olives and the grated or crumbled paisa cheese.

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   8. Roll the dough up tightly from the long side, like a jelly roll. Place the log seam-side down on the tray. If desired, curve it slightly into a horseshoe shape for a festive look.

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   9. Brush the surface with the beaten egg and sprinkle with sesame seeds. Make 3 or 4 shallow diagonal slashes to help it expand evenly.

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    10. Bake for 30 to 35 minutes at 375°F / 190°C, until the bread is deeply golden and cooked through in the center. If it browns too quickly, loosely cover with foil during the last 10 minutes.

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    11. Let it rest for 10 minutes before slicing. Serve warm to enjoy the contrast of ham, rum pears, olives, and cheese.