This Subway-Style Italian Herb and Cheese Bread consists of tender, soft fluffy long baguettes baked with a delicious herb and cheese topping.
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Why you'll love this recipe
This recipe for Italian Herbs and Cheese bread is:
Delicious: if you've ever had Subway Italian Herb Cheese bread, this tastes even better than it, with no weird additives or artificial ingredients.
Easy to make: the homemade bread dough is not too sticky or difficult to handle.
Soft, light and tender: no hard, stale bread here as long as you follow my tips!
Versatile: use the bread for footlong sub sandwiches, or cut the baguette for smaller sandwiches.
Ingredients you'll need
Dough:
- lukewarm water: about body temperature (100F or 37C) for activating the yeast
- active dry yeast: is the leavener in the bread
- granulated sugar
- bread flour: has a higher protein content and develops gluten more easily; you can also use all-purpose flour
- avocado oil: or neutral vegetable oil
- sea salt
- large egg
Italian herb seasoning & cheese:
- dried oregano
- garlic powder
- onion powder
- dried parsley
- grated cheese: you can use parmesan cheese, Monterey jack, cheddar, mozzarella, or a combination of shredded hard cheese
Where to buy?
You can find these ingredients at your local supermarket or grocery store.
How to make this Subway bread recipe
Make the dough
In a large bowl, combine warm water with active dry yeast and sugar.
Give the mixture a stir and let the yeast activate and foam up, about 5 minutes.
In a stand mixer bowl fitted with a dough hook attachment, add in bread flour, avocado oil, sea salt and egg (Step 1 below).
Once the yeast mixture has activated, pour it into the flour mixture.
Knead the dough until it becomes smooth and shiny, about 10 minutes. If the dough is too wet (depending on the size of your egg), add 1 tablespoon of flour to the dough at a time, and continue kneading until it is just tacky, but not too sticky. Don't add too much flour, however.
Place the dough into a lightly greased bowl, cover with a clean cloth or plastic wrap and leave to rise in a warm location until doubled in size, about 45 minutes to 1 ½ hours, depending on how warm your kitchen is (Step 2 below).
Mix the Italian seasoning
In a small bowl, combine the dried oregano, garlic powder, onion powder and dried parsley. Give it a mix and set aside.
Shape the baguettes
Preheat oven to 375F.
Once the dough has risen, deflate the dough and divide into 6 equal portions. (I used a scale to do this) (Step 3 above).
On a lightly floured surface, roll each portion of dough out into a log, about 12" in length and 3" in width (Step 4 above).
Place onto a 13" by 18" baking sheet lined with parchment paper (Step 5 below).
Repeat with the remainder.
Loosely cover with a cloth and let the baguettes rise, until slightly puffy, about 20-30 minutes.
Spray the tops of the baguettes with a little water.
Use a sharp serrated knife and make a few slits on the surface of each baguette (Step 6 below).
Divide the herb mixture evenly onto the surface of each baguette, and then top with the shredded cheese (Step 7 below).
Bake
Bake at 375F for 18-20 minutes, or until bread reaches an interior temperature of 190F on an instant read thermometer. Cover the tops of the bread with aluminum foil if browning too quickly.
Remove from oven and let cool completely on a wire cooling rack (Step 8 below).
Split in half and use the Italian cheese and herb bread for sandwiches, or as desired.
How to serve
Use the Italian herb cheese bread for sandwiches, garlic bread, or serve it alongside pasta.
How to store & reheat homemade bread
Store the homemade bread in an airtight bag at room temperature for up to 3 days.
You can freeze the bread in an airtight freezer bag for up to 1 month.
To reheat, cover the bread with a lightly damp paper towel and microwave for 60-90 seconds, or until the bread is soft and warmed through.
Expert tips & FAQs
Can I use a baguette pan to bake the bread?
I found that baking the subs in a baguette pan didn't quite turn out as well -- they were too crunchy, and the sizing was off (depending on how big the wells are in your baguette pan).
It's best to use a silicone mold (if you have one), or better yet, just bake them in a half-sheet baking tray (18" by 13").
How to tell if the dough is properly proofed?
Use the poke test -- if the dough:
- the bounces back right away when you poke the dough, it's not ready yet; give it some more time.
- leaves an indentation and bounces back slowly, it's ready to go.
- leaves an indentation and doesn't bounce back, it may be over proofed -- time to get it in the oven ASAP.
Can I add whole wheat?
You can substitute with a portion of whole wheat -- just not the entire portion of wheat flour. I would suggest replacing about â…“rd of the wheat flour with whole wheat flour.
You may need to adjust the amount of liquid as whole wheat flour tends to be more dry than white wheat flour.
Can I make it gluten-free?
To make it gluten-free, you can try replacing with a 1:1 gluten-free flour.
Other bread recipes you may like
Did you make this recipe?
Let me know if you try out this recipe -- I love seeing your creations! Tag me on Instagram @siftandsimmer and be sure to leave me a comment/rating below!
Italian Herb and Cheese Bread (Subway-Style)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Dough:
- 354 ml warm water
- 1 ½ tablespoon active dry yeast
- 15 g granulated sugar
- 570 g - 600g bread flour or all-purpose flour, just until the dough is slightly tacky to the touch
- 35 ml avocado oil or neutral vegetable oil
- 10 g sea salt
- 1 large egg
Italian Herbs & Cheese:
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoon dried parsley
- 30 g grated cheese parmesan, monterey jack, cheddar, or mozzarella
Instructions
Make the dough:
- In a large bowl, combine warm water with active dry yeast and sugar.
- Give the mixture a stir and let the yeast activate and foam up, about 5 minutes.
- In a stand mixer bowl fitted with a dough hook attachment, add in bread flour, avocado oil, sea salt and egg.
- Once the yeast mixture has activated, pour it into the flour mixture.
- Knead the dough until it becomes smooth and shiny, about 10 minutes. If the dough is too wet (depending on the size of your egg), add 1 tablespoon of flour to the dough at a time, and continue kneading until it is just tacky, but not too sticky. Don't add too much flour, however.
- Place the dough into a lightly greased bowl, cover with a clean cloth or plastic wrap and leave to rise in a warm location, about 45 minutes to 1 ½ hours, depending on how warm your kitchen is.
Mix the Italian seasoning:
- In a small bowl, combine the dried oregano, garlic powder, onion powder and dried parsley. Give it a mix and set aside.
Shape the baguettes:
- Preheat oven to 375°F/191°C.
- Once the dough has risen, deflate the dough and divide into 6 equal portions. (I used a scale to do this).
- On a lightly floured surface, roll each portion of dough out into a log, about 12" in length and 3" in width.
- Place onto a 13" by 18" baking sheet lined with parchment paper.
- Repeat with the remainder.
- Loosely cover with a cloth and let the baguettes rise, until slightly puffy, about 20-30 minutes.
- Spray the tops of the baguettes with a little water.
- Use a sharp serrated knife and make a few slits on the surface of each baguette.
- Divide the herb mixture evenly onto the surface of each baguette, and then top with the shredded cheese.
Bake:
- Bake at 375°F/191°C for 18-20 minutes, or until bread reaches an interior temperature of 190F on an instant read thermometer. Cover the tops of the bread with aluminum foil if browning too quickly.
- Remove from oven and let cool completely on a wire cooling rack.
- Split in half and use for sandwiches, or as desired.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Adapted from Alyona's Cooking
Ben | Havocinthekitchen
I don't remember when last time I was in Subway, but when I go, I always opt for bread with herbs and cheese, just like this one 🙂 But needless to say that homemade version always is better, in my book!
Michelle
Thanks Ben -- it's been years since I've had Subway, but this bread was a solid choice during my university days! 😉
Tasia
This Italian herb and cheese bread looks fantastic! Cannot wait to use it for a sandwich.
Michelle
Thank you Tasia! It is so soft and studded with savory flavors! 🙂
Raymund | angsarap.net
I am always impressed with your baking ability Michelle, another gem here.
Michelle
Thank you Raymund! 🙂
Healthy World Cuisine
I bet your house smells amazing with these delicious subway style breads baking. Perfect recipe timing as soon it is back to school and lunches will need to be made.
Michelle
Yes! My kids are already asking for this sandwich bread for their back to school lunches! 😀
David @ Spiced
How funny! I actually just made a similar recipe, and it turned out quite well. I can't wait to try your version!! Homemade bread really is the best. 🙂
Michelle
Thanks David! Homemade bread is really where its at! 😀
Linsey
I love making Banh Mi from scratch and this gives me another idea of bread making. This Italian cheese bread is so fluffy and flavorful with herbs and cheese - another good excuse to make more bread!
Michelle
Indeed, this Italian herb and cheese bread would be a great addition to your bread making repertoire 🙂