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SUBWAY-STYLE ITALIAN HERB & CHEESE BREAD 🥖🧀 This recipe originally came from Reddit, and while I wouldn’t call it an exact Subway copycat, it makes REALLY good homemade sandwich bread! The texture is softer, denser, and more tender than Subway’s signature chewy bread, but the flavor is absolutely there. I’m experimenting behind the scenes with things like bread flour to see if I can get even closer, but this recipe works and is a great place to start, especially if you’re newer to bread making! SAVE THIS RECIPE 👇 BREAD: • 6 cups all-purpose flour, divided • 2 cups water • 2 Tbsp active dry yeast • ½ cup warm water • 3 Tbsp sugar • 1 Tbsp salt • 5 Tbsp vegetable oil TOPPING: • 1 egg + splash of water • ¼ cup shredded cheddar • ¼ cup shredded mozzarella • ¼ cup shredded Parmesan • 1 tsp Italian seasoning 1. Bring 2 cups of water to a simmer. Mix with 3 cups flour until you have a thick paste. Mix in the sugar, salt, and oil, then let it cool until just barely warm. 2. Combine the yeast with ½ cup warm water. Let it sit for several minutes until frothy. If your yeast doesn’t foam, stop here! It may be inactive, and it’s better to find out before using the rest of your ingredients. 3. Add the yeast mixture to the cooled flour mixture. Gradually add the remaining 3 cups of flour, about 1 cup at a time. 4. Using a dough hook, knead for 12 to 15 minutes, or until the dough is smooth, elastic, and pulling away from the sides of the bowl. TIP: I used all-purpose flour because that’s what the original recipe calls for. I’m testing bread flour in future batches to see if the extra protein gives us a chewier texture closer to Subway’s. 5. Let the dough rest for 10 to 15 minutes, then divide into 4 equal pieces. 6. Roll each piece into a long, flat rectangle, using as little additional flour as possible. Starting from a long edge, tightly roll it into a log. Pinch the seam completely closed, pinch the ends closed, then gently roll and shape until as uniform as possible. 7. Place seam-side down on a parchment-lined baking sheet. Lightly brush the tops with oil and loosely cover with plastic wrap. Let rise until roughly doubled in size, usually 1 to 2 hours. IMPORTANT: Go by the dough, not the clock! A warm kitchen may proof much faster than a cold one. Volume is what matters here. Also, don’t worry if your loaves spread or look flatter than Subway’s. Without specialty bread molds, homemade sub rolls won’t have quite the same uniform shape. 8. Preheat oven to 375°F. Score the tops of the loaves with a sharp knife and bake for 10 minutes. 9. Mix the cheddar, mozzarella, Parmesan, and Italian seasoning. In a separate bowl, beat the egg with a splash of water. 10. After 10 minutes, remove the bread from the oven. Brush generously with egg wash and pile on the cheese mixture. Return to the oven for about 15 more minutes, until baked through and golden. Let the bread cool before slicing, then load it up with your favorite sandwich ingredients! 🥪 This isn’t a perfect Subway dupe, and that’s okay. It’s a genuinely good recipe as-is, and I love experimenting to see where I can improve. Maybe in a few months I’ll be back with an even closer version! 👀

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