I’ve baked bread professionally for years, and finally nailed this Jimmy John's Bread Recipe. It's a spot on dupe for their signature sandwich bread with a fluffy soft texture and papery thin crust.
After a little experimentation, I’ve finally perfected a Jimmy Johns bread recipe that you can easily make at home. Whether you’re building your own gourmet sandwiches or just want fresh bread to enjoy, this recipe is a winner.
What Is Jimmy John’s Bread?
Jimmy John's is famous for their sandwich bread which is baked in-store and fresh-daily. Their version of French bread has a lightly browned crust and a chewy, dense, bagel-like interior.
After testing and tweaking, I’ve nailed a copycat recipe you can make at home. This bread combines the lightness of French bread with the softness of a dinner roll. It's perfect for sandwiches or enjoying fresh from the oven.
Why You’ll Love This Jimmy John’s Bread Recipe
Here's why you'll love this simple recipe:
- Ready in under 3 hours
- Made with basic pantry ingredients
- Tastes just like the original
- Makes 2 large, or 6 small sandwich rolls
It’s the kind of recipe you can make once and keep coming back to because it just works!
Renee says:
⭐⭐⭐⭐⭐This is a great recipe… I got thumbs up from all my boys… apparently this is the only way we are allowed to eat blt’s now! Thank you so much! I’m making my second batch now!
Key Equipment or Tools
To make this bread successfully, the following tools will be helpful:
- Stand Mixer: A stand mixer with a dough hook makes kneading easy, since this is a sticky dough. You can also knead by hand if you prefer.
- Kitchen Scale: Accurate flour measurements help you get the best results.
- Baking Sheet or French Bread Pan: A regular baking sheet works, but this French bread pan will help maintain the bread's iconic shape.
Ingredient Notes
Bread Flour-Bread flour gives you that signature chew. You can use all-purpose flour, but the texture will be slightly softer and less chewy.
Yeast-Active dry yeast works great here. If using instant yeast, you can skip the proofing step and mix it right in.
Sweetener-A small amount of sugar feeds the yeast and balances the flavor without making the bread sweet.
The full list of ingredients and measurements can be found in the recipe card at the bottom of this post.
How to Make Jimmy John’s Bread Recipe
1. Prepare the Dough
In a mixing bowl, combine warm water, yeast, and sugar. Let it sit for a few minutes until it looks foamy on top. This tells you the yeast is active.
Add the flour, salt, and olive oil. Mix and knead until the dough is smooth and elastic. It should feel soft and sticky.
Allyson's Tip
This dough will be sticky and that’s exactly what you want. Soft dough equals soft bread.
- If needed, add flour 1 tablespoon at a time
- Lightly flour your hands instead of the dough
That soft, slightly tacky texture is what gives you that classic Jimmy John’s-style crumb.
2. First Rise
Cover the bowl and let the dough rise in a warm spot for about 1 hour.
Look for the dough to double in size. When you gently press it, it should feel airy and spring back slowly.
Watch the dough, not the clock during rises.
3. Shape the Loaves
Turn the dough onto a lightly floured surface. Divide into 2 large (450g) or 6 small(150g) equal portions.
Roll each piece into a log shape. Don’t worry about perfection. Just aim for even thickness so they bake evenly.
Place the loaves on a baking sheet or baguette pan.
4. Second Rise
Let the shaped loaves rest for 30 to 45 minutes.
They should look puffy and slightly larger. If they still look tight or dense, give them more time. Avoid over-proofing to keep that tight sandwich crumb.
5. Bake
Preheat your oven to 375°F. Add steam by lightly misting the dough before baking for a thinner crust.
Bake for 20 to 25 minutes until lightly golden. The loaves should sound hollow when tapped on the bottom.
Let them cool before slicing so the inside sets properly.
Variations and Finishing Ideas
- Add sesame seeds before baking for a classic sub roll look
- Mix in dried herbs for extra flavor
- Shape into smaller rolls for sliders or meal prep
Storage and Make-Ahead Tips
Store
Keep at room temperature in an airtight container for up to 3 days.
Freeze
Wrap tightly and freeze for up to 3 months. Thaw at room temperature and warm in the oven before serving.
Jimmy John’s Bread Recipe
Equipment
Ingredients
- 360 g bread flour
- 5.9 g salt about 1 ½ teaspoons
- 12 g sugar about 1 tablespoon
- 8 g active dry yeast about 2 ¼ teaspoons
- 245 ml warm water 110°F/43°C
- 15 g olive oil about 1 tablespoon
Instructions
Activate the Yeast
- In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top. Let sit for 5-10 minutes until frothy. Make sure your yeast is bubbly and active so that your bread will rise perfectly!
Mix the Dough
- In a large mixing bowl, combine the bread flour and salt. Pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5-6 minutes. Make sure to scrape the sides of the bowl if mixing by hand.
First Rise
- Place the dough in a lightly oiled bowl, turning to coat the sides of the bowl. Cover with a clean kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.
Shape the Loaves
- Punch down the dough and divide it into 2(450g) for large loaves, or 6(150g) for small loaves.
- Roll each piece into a log. Place them onto a perforated baguette mold or a baking sheet lined with parchment paper.
Second Rise
- Cover the shaped loaves with a kitchen towel and let them rise for another 45 minutes until puffy and nearly doubled in size.
Bake to Golden Brown
- Preheat your oven to 375°F (190°C). Lightly spritz with water to create steam anPplace the loaves in the oven and bake for 20-25 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
- Cool the Bread
- Transfer the loaves to a wire rack to cool. This ensures the crispy crust stays intact.
Notes
Tried This Jimmy John’s Bread Recipe?
Have you tried making Jimmy John’s-inspired bread at home? Share your results in the comments below! I’d love to hear about your favorite sandwich creations with this bread. If you loved this recipe, be sure to check out my other bread recipes for more baking inspiration.
More Great Bread Recipes
If you’re a fan of fresh, homemade bread, you’ll love these recipes inspired by some of the most popular bakery favorites.
- Copycat Dave’s Killer Seed Bread, packed with seeds and grains for a nutrient-dense loaf that’s perfect for sandwiches or toast.
- Subway Italian Herb and Cheese Bread, a soft and flavorful loaf topped with herbs and melty cheese
- Copycat Subway ( Grain Honey Oat Bread combines honey and rolled oats for a slightly chewy texture that’s perfect for healthier sandwiches.
- 5-Ingredient Soft and Fluffy White Bread is a versatile, beginner-friendly recipe that’s airy, tender, and perfect for everything from garlic bread to PB&Js.
Rhonda Chichester says
Amazing 🤩
I am going to make this. I love Jimmy John's. Thank you for sharing this recipe.
Better Baker says
Appreciate your kind words! Happy baking!
Baker says
I was so excited to find your website and recipes, but for some reason this recipe and I don't get along, and I bake a lot of bread. My first batch went flat I think because of a couple of things: over rise the first hour and too high hydration. For my second batch, I cut it down to 235 ml/g of water and only a 45 min. first rise (it was doubled by that point). While the loaves sunk less, they are still flattened out a little, not at all like a nice Jimmy John's sub loaf. I am so glad this gives you great results, it just isn't working for me :(.
Renee says
This is a great recipe… I got thumbs up from all my boys… apparently this is the only way we are allowed to eat blt’s now! Thank you so much! I’m making my second batch now!
Better Baker says
Love hearing that—thumbs up from all the boys is the best kind of review! So glad it’s a new BLT favorite in your house. Thanks for coming back for round two!
Lauren says
Had no special pan but thought rolling dough wouldnt be too bad. Jokes on me. Dough is STIIIICKY as hell. lol so i made JJ Blobs. Tasted and smelled great. Stay tuned, after I buy a baguette mold.
Leisha says
Recipe worked out great, it was really sticky dough. The hard part was forming them without a special pan. I found that using foil rolled into tubs under some parchment paper helped them keep their shape so they didn't flatten out as much for the second rise.
Chris Andresen says
Swapped butter for the olive oil made the bread have a lot better taste. Was good with olive oil, excellent with butter. 😎
Dan says
My son is autistic and really loves Jimmy John's French bread. Turkey sandwiches made on their day old Bread are the most reliable way to get protein in his diet. Only problem is we were a little to consistent and now will refuse store bought sub buns which admittedly aren't nearly as good. Looking for a good recipe and am going to try yours as your picture certainly looks the part! As a former JJ driver in college I do remember the frozen portions would be stretched after thawing and covered with parchment while it awaited its turn in the steam proofer. It seems like proofing took around an hour and rose to maybe 75% of its baked size before ever going in the dry oven. It seems like nearly every recipe I look at essentially the same as a generic pizza dough or bread stick recipe. Not sure the exact ingredients or how long it is mixed, but I doubt they let it rise before portioning into logs and freezing. I'm going to aggressively roll into pan length basically thick bread sticks and pretty much treat it hands off like I remember from the shop. The thing that was most forgiving was how long it waited pre proof. I'm thinking it was mostly about coming to room temp so I'm going to start with just a short rest. I'll post how it goes. The chew and flexibility to not break when loaded and folded will measure success or failure.