Chicken and cheese roll

Ingredients:

Dough

• 2 cups of warm water (slightly above body temperature)
• 1 tbsp. instant yeast
• 1 tbsp. honey or sugar
• 2 tablespoons corn flour
• 4 cups premium flour
• 2 teaspoons of salt
• 1/3 cup olive oil

Filling

• 8 strips bacon, fried
• 3 cups honey mustard glazed chicken, cut into pieces
• 2 tbsp. grated cheddar
• 1/3 cup chopped sun-dried tomatoes

Preparation:

1. Mix water, yeast, honey or sugar and corn flour and let sit for 5 minutes.
2. Combine 3.5 cups flour, salt, and olive oil and mix (on low speed with a stand mixer fitted with a dough hook) until the dough comes together. Add the remaining 1/2 cup flour if the dough is sticky and clings to the sides of the bowl.
3. Continue kneading the dough on low speed with the mixer, or turn it out onto a lightly floured work surface and knead it by hand until elastic. Place the dough in a lightly oiled bowl, cover, and let it rest in a draft-free place for 1 hour.
4. Once the dough has doubled in size, place it on a lightly floured surface and roll it out into a layer just over 1 cm thick and measuring 45 x 22 cm.
5. Place bacon slices over the entire surface of the dough, sprinkle with shredded chicken, grated cheese and sun-dried tomatoes.
6. Roll the dough into a log along the shorter side and place it in a greased 22x12 cm loaf pan. Cover the dough with a towel and let it rest for 30 minutes.
7. Preheat oven to 190°C. Bake the sandwich roll for 20 minutes at 190°C, then reduce the oven temperature to 175°C and bake for another 25 minutes.
8. Let cool for 15 minutes, then remove from the pan and let cool for another 30 minutes. Slice and serve immediately, or refrigerate and serve cold.