Italian Herb Cheese Bread Loaf

There is something deeply satisfying about bringing bakery magic into your own kitchen and filling the house with the savory aroma of Italian Herb and Cheese Bread just like you get at Subway. My kids are Subway sandwich fanatics and the joy on their faces when I nailed this copycat bread at home made all those hours kneading and testing so worth it.

I still remember the first time I tried making this for a special lunch. My kids took one bite and their faces just lit up and ever since homemade sub nights have turned into a weekly tradition at our house.

Ingredients

• Warm water: This wakes up the yeast and helps the dough rise well
• Instant or active dry yeast: Key for bread lift and structure always check the expiration date for fresh yeast
• Granulated sugar: Feeds the yeast and brings a hint of sweetness use regular white sugar
• Vegetable or avocado oil: Adds moisture and softness to the crumb good neutral oils are best
• Salt: Essential for flavor balance and gluten structure choose sea salt or kosher for best taste
• Large egg: Brings richness to the dough let it come to room temperature before using
• Dried potato flakes: Optional but they add amazing tenderness choose unseasoned flakes for best results
• Bread flour: High protein content builds that chewy sandwich crust all purpose works too in a pinch
• Shredded Monterey Jack cheese: Melts beautifully for that classic stringy cheesy bite use block and shred for best melt
• Shredded sharp cheddar cheese: Gives bold flavor and color try to choose extra sharp for the best tang
• Grated Parmesan cheese: Packs a nutty salty punch always pick real Parmesan over shelf-stable sprinkles
• Garlic powder: Infuses the bread with savory aroma use fresh high quality powder to avoid bitterness
• Dried oregano: Brings classic Italian flavor look for leaves that smell vibrant and bold when crushed
• Dried parsley: For a pop of color and freshness buy parsley that is bright green and not faded

Step-by-Step Instructions

Activate the Yeast:

Allow the yeast water and sugar to sit in your mixer bowl for five to ten minutes until the top gets foamy which tells you the yeast is alive and ready to work

Mix the Dough:

Add the oil salt egg potato flakes if using and flour to the bowl Mix on low speed with a dough hook until a rough dough forms Knead on medium speed for six to eight minutes until the dough feels smooth and just a little sticky It should pull away from the sides but still stick slightly when pressed

First Rise:

Move the dough to a greased bowl and cover with a damp towel or plastic wrap Set it somewhere warm for one hour or until it doubles in size This is a great time to prepare the cheese and herb toppings and preheat your oven

Prepare the Cheese and Herb Topping:

Combine the garlic powder oregano and parsley in a small bowl Mix all your shredded cheeses together in a separate bowl This step makes topping fast and even later

Shape the Loaves:

Gently punch down the dough to release extra air Divide into four equal pieces and roll each into a log about ten to twelve inches long Place the logs evenly onto a parchment lined baking sheet or into a baguette tray

Second Rise:

Cover the loaves loosely with a towel and let them rest for another twenty to thirty minutes You want to see some puffiness which helps with oven rise

Add the Topping:

Brush the loaf tops lightly with water or oil to help the toppings stick Sprinkle the herb mixture across the tops then layer on the shredded cheeses pressing it gently so nothing falls off during baking

Bake to Perfection:

Preheat your oven to three hundred seventy five degrees Fahrenheit Use a sharp knife to slash a few shallow slits in each loaf for a beautiful look and good oven rise Bake for eighteen to twenty two minutes until the tops are golden and crusty

Cool and Enjoy:

Let your loaves cool on a rack for at least thirty minutes before slicing Hot bread will be gummy if cut too soon Tear into a warm piece if you are impatient like I am

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My favorite part here is the cheese blend on top There is nothing like the golden melted topping crackling as you slice into it My youngest always wants the end piece with the most cheesy crunch something that always sparks a smile at our table

Storage Tips

Allow loaves to cool completely before storing to keep the crust from turning soggy Store in a bread bag or airtight container at room temperature for up to three days For longer storage I wrap cooled loaves in plastic wrap then foil and freeze up to two months Thaw at room temperature or reheat in a low oven for best texture

Ingredient Substitutions

If you do not have potato flakes just skip them the bread will still be delicious Use all purpose flour if you cannot find bread flour but add an extra tablespoon to make up for lower protein No Monterey Jack on hand swap in mozzarella or gouda Cheese blends are easy to adjust to your taste

Serving Suggestions

Slice each loaf lengthwise for the perfect Subway style sandwich base Pile high with your favorite deli meats veggies and sauces For a fun riff serve as cheesy garlic bread with pasta or toast slices for hearty breakfast sandwiches My family loves making a bread bar and letting everyone customize their sub

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Cultural and Historical Notes

Italian style herb breads have long been a bakery staple in Mediterranean countries The Subway version became an American favorite thanks to its ultra soft crumb and flavorful topping Making a homemade version connects family traditions of bread baking with modern cravings for comfort food The potato in the dough is a neat trick borrowed from old fashioned Italian rolls

Recipe FAQs

→ What makes the bread extra soft?

Including dried potato flakes in the dough creates a tender texture, but the bread remains soft without them as well.

→ Can I use only one type of cheese for the topping?

Absolutely—use your preferred cheese, though a blend of Monterey Jack, cheddar, and Parmesan offers more depth of flavor and a melty, golden crust.

→ How do I store the bread for freshness?

Let the bread cool completely, then wrap tightly. Store at room temperature for up to 2 days, or freeze leftovers for longer storage.

→ What flour works best for this bread?

Bread flour is ideal for structure and chew, but all-purpose flour can be substituted with good results.

→ Is this dough suitable for rolls or a single large loaf?

Yes! Shape into mini rolls or one loaf as preferred, just adjust baking time as needed.