Club Sandwich Roll

01Method

1. 1

   Combine the warm water, yeast, honey and cornmeal in a bowl and allow the mixture to rest for 5 minutes.

2. 2

   Add 3½ cups of flour along with the salt and olive oil, then mix until the dough begins to hold together — use a stand mixer with a dough hook on low speed if available.

3. 3

   If the dough remains sticky and sticks to the bowl sides, incorporate the remaining flour gradually.

4. 4

   Continue kneading at low speed in the mixer, or transfer to a lightly floured surface and knead by hand, until the dough becomes smooth and elastic.

5. 5

   Transfer the dough to a lightly oiled bowl, cover it, and leave to rise in a draught-free spot for one hour.

6. 6

   Once the dough has doubled in size, turn it out onto a floured surface and roll it into a sheet roughly ½-inch thick, approximately 18 by 9 inches.

7. 7

   Lay the bacon strips lengthwise over the dough, then scatter the shredded chicken on top, followed by the grated cheese and sundried tomatoes.

8. 8

   Starting from the short end, roll the dough into a log and place it in a greased 9-x-5-inch loaf pan. Drape a tea towel over the top and leave to rest for 30 minutes.

9. 9

   Heat the oven to 375°F. Bake the roll for 20 minutes, then lower the temperature to 350°F and continue baking for a further 25 minutes.

10. 10

    Remove from the oven and allow the loaf to cool in the pan for 15 minutes before turning it out onto a rack to cool for another 30 minutes.

11. 11

    Slice and serve straight away, or refrigerate and enjoy cold.