Steps
- Warm ⅔ cup of whole milk and ⅔ cup of water to about 110°F / 43°C.
- In a mixer bowl, combine 4 cups plus 1 tablespoon of bread flour, 2 tablespoons of sugar, 1 tablespoon of instant yeast, and 1 teaspoon of kosher salt.
- Set aside 2 eggs, using one now and reserving one for brushing. Add the first egg, milk mixture, and ¼ cup of melted unsalted butter to the flour. Knead with a dough hook for 8-10 minutes, until elastic.
- Shape into a ball, cover in a greased bowl, and let rise for 1-2 hours, until doubled. Roll on a floured surface to 23 × 20in / 58 × 51cm.
- Set aside 2 cups of drained pimiento-stuffed green olives. Arrange a row of whole olives along one long edge and slice the rest. Cover the dough with 450g of sliced ham.
- Scatter the sliced olives and 1½ cups of raisins over the ham. Roll up firmly from the olive-lined edge. Place seam-side down on a greased, parchment-lined baking sheet.
- Cover loosely and let rise for 1 hour, until puffy. During the rise, preheat the oven to 350°F / 180°C.
- Beat the reserved egg with 1 tablespoon of water and brush over the loaf. Bake for 40-45 minutes, until golden. Brush with melted butter and cool for 15-20 minutes.