Subway-style Italian Herb & Cheese Bread
Make Subway’s famous Italian Herb and Cheese Bread at home. Soft, chewy bread topped with Parmesan, oregano, & herbs. Perfect copycat recipe!
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Servings: footlong loaves
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Equipment
- Stand mixer with a dough hook attachment
Ingredients
Poolish Starter
- ⅓ cup Water, lukewarm 66g
- ½ cup Bread Flour 66g
- ⅛ teaspoon Yeast, active dry or instant
Bread Dough
- 3 cups Bread Flour 360g
- 1 cup Water,lukewarm 234g
- 2 ½ Tbsp. Sugar, divided 36g
- 1 ½ tsp. Salt 10g
- 2 ¼ teaspoon Yeast, 1 pack active dry or instant 7g
- 2 tablespoon Vegetable oil 18g
- ¼ cup Shredded cheddar cheese
- 1 tablespoon Grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning herb blend
Instructions
Starter Instructions (day before)
- In a mixing bowl, combine ⅓ cup of water (or weigh out 66 grams) with ½ cup of bread flour (or weigh out 66 grams). Sprinkle in ⅛ teaspoon of yeast.
- Stir the mixture until well combined and there are no lumps. Cover the bowl with plastic wrap. Let the starter rest at room temperature overnight or for at least 8-12 hours.
Bread Dough Instructions (day of)
- In a small bowl, combine a cup of warm water with the active dry yeast and 1 Tbsp. of sugar. Let it sit for 5 minutes until it becomes frothy. While you are waiting, measure the flour, salt, and oil and set aside.
- Combine the dry ingredients and the yeast mixture along with the poolish starter, remaining sugar, and oil, in the bowl of your stand mixer. Mix with the dough hook attachment until they come together into a rough dough. 3 minutes on low speed. There should be no dry ingredients remaining on the bottom of the bowl. Continue to knead until the dough becomes smooth and elastic. About 8 minutes. (the dough may still be a little sticky at this point, but resist the urge to add more flour)
- Place the dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours
- Punch down the risen dough and divide it. To do this, lightly flour your work surface and divide the dough into 4 equal pieces of dough. If you are using a food scale each piece should weigh about 6.5 ounces.
- Shape the dough into baguette shapes and top them with the herb and cheese topping. To do this, place a moist paper towel on one plate, and the herb and cheese mixture on another plate. With each baguette, roll it on the paper towel, then on the herb and cheese mixture.
- After the topping has been added, place them in the Silicone Bread Mold, or a baking sheet lined with parchment paper. Cover the shaped dough with a kitchen towel and let it rise again until doubled in size, about 30-45 minutes.
- Preheat your oven to 375 degrees F (190°C). Once the dough has risen, bake in the preheated oven for 20-25 minutes or until golden brown and sounds hollow when tapped on the bottom. Remove from the oven and let cool on a wire rack before slicing and serving.
Notes
This delicious bread is best enjoyed the same day it's baked for optimal freshness. However, if you find yourself with extras, store them in an airtight container or a sealed ziplock bag to maintain moisture and prevent staling.
For longer-term storage, you can freeze the dough. To do so, first, par-bake it until the bread is cooked in the middle but not brown. Then, allow it to cool completely before transferring to a freezer-safe container or bag.
When you're ready to enjoy it, simply finish baking it in the oven until golden brown and heated through. This method preserves the freshness and flavor of the bread for future enjoyment.
