Italian Herb and Cheese Bread (Subway-Style)

This Subway-Style Italian Herb and Cheese Bread consists of tender, soft fluffy long baguettes baked with a delicious herb and cheese topping.

Course Lunch

Cuisine American

Prep Time 20

Cook Time 20

Resting Time 1 20

Total Time 2

Servings

Calories 438kcal

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

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.

In a small bowl, combine the dried oregano, garlic powder, onion powder and dried parsley. Give it a mix and set aside.

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 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.