Description
This Subway Bread Recipe replicates the classic Italian Herb and Cheese submarine rolls, featuring a soft, fluffy interior with a flavorful herb crust topped with melted Colby and Monterey Jack cheese. Perfect for sandwiches or enjoying fresh from the oven, this recipe yields 8 footlong rolls that are lightly seasoned with Italian herbs and baked to golden perfection.
Ingredients
Scale
Dough Ingredients
- 3 cups warm water (709 ml)
- 4 Tbsp dry active yeast (45 grams)
- 1/4 cup granulated sugar (60 grams)
- 1/3 cup oil (78 ml)
- 1 Tbsp salt (20 grams)
- 2 eggs
- 1/3 cup instant mashed potato flakes (optional) (30 grams)
- 7 1/2 cups bread flour (1,140 grams)
Italian Herb Seasoning
- 1 Tbsp oregano
- 2 Tbsp garlic powder
- 1 Tbsp dried parsley
- 2 Tbsp parmesan cheese
Topping
- Shredded Colby cheese
- Shredded Monterey Jack cheese
Instructions
- Activate the yeast and combine wet ingredients: In the bowl of a stand mixer, whisk together the dry active yeast and warm water until the yeast begins to dissolve and foam slightly. Then whisk in the sugar, oil, salt, eggs, and the instant mashed potato flakes if using, creating a well-mixed wet base.
- Add flour and knead the dough: Slowly add the bread flour to the wet ingredients in the mixer bowl. Knead the dough on low speed for about 6 minutes until a smooth and elastic dough forms. This develops the gluten structure essential for soft bread.
- Initial dough rest: Let the dough rest in the mixer bowl for 10 minutes. This brief resting period improves hydration and gluten relaxation, making it easier to shape later.
- Divide and shape dough: Transfer the dough onto a floured surface and cut it into 4 equal pieces. Then cut each piece in half again to get 8 total dough portions. Gently pat and roll each piece into a 12-inch long log shape, resembling footlong sandwich rolls.
- Apply water and herb seasoning: Lightly spray the tops of each shaped dough log with water, then dredge them evenly into the Italian herb seasoning blend. This imparts the signature aromatic flavor and texture on the crust.
- Prepare for proofing: Place the seasoned dough logs onto silicone sub roll mats, which prevent sticking and promote even baking. Score the tops with 3-4 diagonal slashes using a sharp knife to allow for controlled expansion during baking.
- Proof the dough: Allow the dough to rise in a warm environment until it triples in size; this may take up to 1 hour. Proper proofing ensures airy, soft loaves with good volume.
- Add cheese topping and bake: Once risen, sprinkle the tops generously with shredded Colby and Monterey Jack cheeses. Bake the rolls in a preheated oven at 375°F (190°C) for 15-18 minutes until golden brown and cheese is melted and slightly bubbly.
- Cool and serve: Remove the baked rolls from the oven and let them cool completely in their molds before removing. Cooling sets the structure and prevents the bread from becoming gummy when sliced.
Notes
- This recipe yields 8 footlong rolls, each weighing approximately 10 ounces.
- Using silicone sub roll mats helps the bread bake evenly and prevents sticking.
- Instant mashed potato flakes are optional but contribute to a soft and moist crumb.
- Proofing time can vary depending on ambient temperature; ensure the dough triples in size for best texture.
- Feel free to substitute herbs and cheeses to customize the flavor.
Nutrition
- Serving Size: 1 roll (about 10 oz)
- Calories: 320
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 50 mg
