Subway Italian Herb and Cheese Bread
Subway Italian Herb and Cheese Bread is the soft, herb-flecked loaf that turns any cold cut sandwich into something worth planning dinner around.
This copycat version bakes up with a chewy crumb and a cheesy, golden top, and it comes together with basic pantry staples so you can have fresh bread on the table tonight.
Why I Love This Recipe
The parmesan on top turns crisp and salty in the oven, while the mozzarella kneaded into the dough keeps the inside soft and a little stretchy.
Homemade dough like this needs less sugar and salt than most store loaves, so the herb flavor actually comes through instead of getting buried under sweetness.
It’s the version I keep coming back to when I want deli-style sandwiches without a trip to the store.
Recipe Ingredients
- 3 1/2 cups (440 g) bread flour – gives the chewy texture, all-purpose works too but the crumb turns out softer
- 1 cup (240 ml) warm water (110°F/43°C) – too hot and it kills the yeast
- 2 1/4 tsp active dry yeast – one standard packet
- 1 tbsp sugar – feeds the yeast and rounds out the flavor
- 1 1/2 tsp salt – for the dough
- 2 tbsp olive oil – keeps the crumb soft
- 2 tbsp Italian seasoning, divided – dried oregano, basil, and thyme blend
- 1 cup shredded mozzarella cheese – kneaded into the dough for a stretchy crumb
- 1/4 cup grated parmesan cheese – for the crust on top
- 1 egg, beaten – for the egg wash
Variations / Substitutions
- Swap the cheese – Use provolone or a Mexican blend instead of mozzarella, the loaf turns out sharper and a bit less stretchy.
- Go dairy-free – Use a dairy-free shredded cheese and brush the top with olive oil instead of the egg wash.
- Use honey instead of sugar – It adds a faint sweetness that plays well against the salty parmesan crust.
- Change the herbs – Swap the Italian seasoning for rosemary and thyme for a more savory, less sweet loaf.
- Add heat – Work 1/2 tsp red pepper flakes into the dough for a background kick without changing the crust.
If you like this one, you’ll probably also like my Copycat Subway Sweet Onion Sauce for topping the sandwiches you make with it.
How To Make Subway Italian Herb and Cheese Bread
Step 1: Bloom the Yeast
In a large bowl, stir together the 1 cup (240 ml) warm water (110°F/43°C), 1 tbsp sugar, and 2 1/4 tsp active dry yeast. Let it sit for about 5 to 8 minutes without touching it.
You’re looking for a foamy layer across the top and a yeasty smell. If nothing happens after 8 minutes, the yeast is dead and you’ll want to start over with a fresh packet, otherwise the dough won’t rise.
Step 2: Knead the Dough
Add the 3 1/2 cups (440 g) bread flour, 1 1/2 tsp salt, 2 tbsp olive oil, and 1 tbsp of the 2 tbsp Italian seasoning to the bowl. Mix until a shaggy dough forms, then knead for about 8 minutes by hand, or 5 minutes on medium speed in a stand mixer with a dough hook.
The dough should turn smooth and just slightly tacky, springing back when you poke it. If it’s sticking to your hands after a few minutes, dust in flour a tablespoon at a time.
Step 3: Proof the Dough
Shape the dough into a ball and set it in a lightly oiled bowl, turning once to coat. Cover with a towel and let it rise in a warm spot for about 45 minutes, or until it has doubled in size.
Press a finger into the dough gently. If the dent stays and doesn’t spring back fast, it’s ready for shaping.
Step 4: Shape and Top the Loaves
Preheat the oven to 375°F (190°C). Punch down the dough, divide it into 2 equal pieces, and shape each into a short, fat loaf. Set both on a parchment-lined baking sheet, cover loosely, and let them rise again for 20 to 25 minutes.
Brush the tops with the beaten egg, then scatter on the 1 cup shredded mozzarella cheese, the remaining 1 tbsp Italian seasoning, and the 1/4 cup grated parmesan cheese. The loaves should look puffy and light, with a thin snow of cheese covering the tops.
Step 5: Bake the Loaves
Slide the baking sheet into the 375°F (190°C) oven and bake for 22 to 25 minutes, until the internal temperature reads 200-205°F (93-96°C) and the cheese on top is melted and deep golden in spots. The crust should sound hollow when you tap the bottom.
Let the loaves cool for a few minutes, then slice thick and serve with the melted cheese crust facing up, warm enough that the mozzarella inside still pulls a little.
Recipe Tips
- Do the windowpane test if you’re unsure about kneading: stretch a small piece of dough thin enough to see light through it without tearing. If it tears, knead a couple more minutes.
- Shred your own mozzarella and parmesan from a block if you can. Bagged shredded cheese has anti-caking starch on it that keeps it from melting as smoothly on top.
- Watch the second rise closely. Dough that overproofs looks puffy but deflates fast in the oven, leaving you with a denser loaf.
- Baked loaves freeze well for up to 2 months, wrapped tightly in foil and then a freezer bag.
Bake times below assume a light-colored baking sheet, and no matter the size, look for an internal temp of 200-205°F (93-96°C) before pulling it out.
| Loaf Size | Oven Temp | Bake Time |
|---|---|---|
| 2 medium loaves (about 10 in / 25 cm) | 375°F (190°C) | 22-25 min |
| 4 small rolls | 375°F (190°C) | 16-18 min |
| 1 large loaf | 375°F (190°C) | 28-32 min |
How To Store
Refrigerate – The fridge actually dries this bread out faster, so skip it if you can. Keep loaves at room temperature in a paper bag or loosely closed plastic bag for up to 2 days.
Reheating – Warm slices in a 350°F (175°C) oven for about 5 minutes to bring the crust back to life before building sandwiches.
What Goes Well With Subway Italian Herb and Cheese Bread
This is built for deli sandwiches, so layer it with sliced turkey, ham, or salami and provolone, the herb crust holds up to the extra moisture from meat and condiments better than a plain roll. It also works well alongside a simple tomato basil soup for dipping, since the parmesan crust doesn’t go soggy right away. A small dish of olive oil and balsamic is another good match, the dried herbs in the crust echo whatever herbs are in the oil.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, but the crumb will be a bit softer and less chewy, since bread flour has more protein for structure.
Do I need a stand mixer for this?
No, hand kneading works fine. It just takes a couple more minutes to reach the same smooth texture a mixer gets to faster.
Can I make the dough the night before?
Yes, let the first rise happen in the fridge overnight, then let the dough sit at room temperature for about 30 minutes before shaping and continuing.
Why did my loaf come out dense?
That’s usually under-proofing. Give the dough more time in a warmer spot next time, it should visibly double before you move on to shaping.
Subway Italian Herb and Cheese Bread Recipe
Ingredients
Method
- Stir the warm water, sugar, and yeast together and let sit for 5 to 8 minutes until foamy.
- Mix in the flour, salt, olive oil, and 1 tbsp of the Italian seasoning, then knead for about 8 minutes until smooth.
- Shape into a ball and let rise in a warm spot for about 45 minutes, until doubled.
- Preheat the oven to 375°F (190°C), divide the dough into 2 loaves, let rise again for 20 to 25 minutes, then brush with egg and top with mozzarella, remaining Italian seasoning, and parmesan.
- Bake for 22 to 25 minutes, until golden and the internal temperature reaches 200-205°F (93-96°C), then slice and serve warm.
