Chicken and cheese roll

Delicious roll filled with ingredients from a popular club sandwich, baked in the form of a loaf of bread. Knead the yeast dough by adding it has olive oil. It will give the roll amazing density and taste of italian focaccia. Roll it out and lay on top fried in a pan or in the oven bacon, pieces of chicken that you can buy or bake on your own, cheese and sun-dried tomatoes. They give the roll a more intense flavor, and unlike fresh tomatoes will not let in excess juices, which can affect test structure. A juicy chicken will add moisture to the filling honey mustard glaze. Such a roll will be an original replacement sandwiches on a picnic or an interesting snack for tea.

Recipe author – Anna Olson (Olson) – pastry chef and presenter tv shows

Time: 1 hour. 45 minutes Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Dough

• 2 tbsp. warm water (slightly higher than body temperature)
• 1 tbsp. l instant yeast
• 1 tbsp. l honey or sugar
• 2 tbsp. l cornmeal
• 4 tbsp. premium flour
• 2 tsp salt
• 1/3 Art. olive oil

Filling

• 8 strips of fried bacon
• 3 tbsp. chicken, baked in honey mustard glaze, chopped into pieces
• 2 tbsp. grated cheddar
• 1/3 Art. chopped sun-dried tomatoes

Recipes with similar ingredients: yeast dough, chicken, cheese cheddar, sun-dried tomatoes, bacon

Recipe preparation:

1. Mix water, yeast, honey or sugar and cornmeal and leave for 5 minutes.
2. Stir in 3.5 tbsp. flour, salt and olive oil and mix (on low speed stationary mixer with hook attachment), while the dough will not converge in a com. Add the remaining 0.5 tbsp. flour if the dough is sticky and sticks to the walls of the bowl.
3. Keep kneading the dough at a low mixer speed or lay it on a lightly dusted work surface and Knead with your hands until it becomes elastic. Put the dough in lightly greased bowl, cover and put in place without drafts for 1 hour.
4. After the dough doubles in volume, lay it out on a slightly sprinkled with flour surface and roll into a layer a little thick more than 1 cm. and a size of 45×22 cm.
5. Spread the slices of bacon over the entire surface of the dough, sprinkle chopped chicken, grated cheese and sun-dried tomatoes.
6. Roll the dough on the shorter side and place in oiled bread pan 22×12 cm in size. Cover the dough with a towel and leave to rest for 30 minutes.
7. Preheat the oven to 190 ° C. Bake a sandwich roll for 20 minutes at 190 ° C, then reduce the oven temperature to 175 ° C and bake another 25 minutes.
8. Allow to cool for 15 minutes, then lay out of the mold and let cool for another 30 minutes. Chop and serve immediately or refrigerate and serve cold.