In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head". Add the butter to the warm milk, the sugar and the salt. Pour the milk onto the flour, mix and add the yeast. Make a dough and knead for 15 minutes. Beat down on a table and put in an oiled bowl and cover with a damp cloth. Set aside for an hour. Roll out the dough with a rolling pin. Coat with butter. Arrange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up). Roll it up like a swiss roll and brush the"tongue" with some egg to seal it. Bake at 350° F for 3/4 of an hour. Serve cool. Can be kept in fridge for up to 4 days. Sprinkle with water and heat up on a low heat before serving.

recipe by Daniel Aguilar