3.

Place dough in a lightly oiled bowl, cover and let sit in

a draught-free place for an hour.
4. Once rested and doubled in size, turn dough out onto
a lightly floured surface and roll out into a sheet, just
over -inch thick and 18 by 9 inches in size.

Club Sandwich Roll

INGREDIENTS
Dough
2 cup warm water (just barely above body temperature)
1 Tbsp instant yeast
1 Tbsp honey or sugar
2 Tbsp cornmeal
4 cup all-purpose flour
2 tsp salt
3/10 cup olive oil
Filling
8 strips bacon, cooked
3 cup shredded honey mustard glazed chicken
2 cup grated cheddar cheese
3/10 cup chopped sundried tomato
DIRECTIONS
Dough
1. For dough, mix water, yeast, honey or sugar and
cornmeal and let sit for 5 minutes.
2. Stir in 3 cups flour, salt and olive oil and mix (on
low speed with a dough hook if using a stand-up mixer)
until dough comes together. Add remaining cup flour
if dough is sticky and clings to the side of the bowl.
Continue kneading on low speed in mixer or by turning
out and kneading by hand on a lightly floured surface
until elastic.

5. Arrange bacon slices lengthwise across dough,

sprinkle shredded chicken over and top with
grated cheese and sundried tomato. Roll dough up by
the short end and place in a greased 9-x-5-inch loaf pan.
Cover dough with a tea towel and let rest 30 minutes.
6. Preheat oven to 375 F. Bake Club Sandwich Roll for
20 minutes at 375 F, then reduce oven temperature to
350 F and bake another 25 minutes. Let Roll cool for 15
minutes, and then turn out of pan to cool 30 minutes.
7. Slice and serve immediately, or chill and serve cold.