Italian Herb and Cheese Bread (Subway-Style) Recipe
This Italian Herb and Cheese Bread recipe replicates the famous Subway-style baguettes, featuring a soft yet slightly crusty texture infused with aromatic dried herbs and topped with melted cheese. Perfect for sandwiches or as a flavorful side, this bread combines simple ingredients and straightforward steps, resulting in a delicious homemade loaf bursting with Italian flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 baguettes
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Ingredients
Dough Ingredients
- 354 ml warm water
- 1 1/2 Tbsp active dry yeast
- 15 g granulated sugar
- 570 g – 600 g 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
Herb and Cheese Topping
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp dried parsley
- 30 g grated cheese (parmesan, monterey jack, cheddar, or mozzarella)
Instructions
- Activate Yeast: In a large bowl, mix warm water with active dry yeast and granulated sugar. Stir gently and let the mixture sit for about 5 minutes until it activates and forms a foamy layer on top.
- Prepare Dough Base: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, avocado oil, sea salt, and the egg. Once the yeast mixture is frothy, pour it into the flour mixture.
- Knead Dough: Knead on medium speed until the dough becomes smooth and shiny, about 10 minutes. If the dough feels too sticky, add flour one tablespoon at a time until the dough is tacky but manageable, taking care not to over-flour.
- First Rise: Transfer the dough into a lightly greased bowl. Cover with a clean cloth or plastic wrap and allow it to rise in a warm place for 45 minutes to 1.5 hours, until doubled in size.
- Mix Italian Seasoning: While the dough is rising, combine dried oregano, garlic powder, onion powder, and dried parsley in a small bowl. Stir well and set aside.
- Shape Baguettes: Preheat your oven to 375°F (191°C). Once the dough has risen, punch it down to deflate. Divide it into 6 equal portions using a scale for accuracy. On a lightly floured surface, roll each portion into a log approximately 12 inches long and 3 inches wide.
- Second Rise: Place the shaped dough onto a parchment-lined baking sheet (13 x 18 inches). Loosely cover with a cloth and let the baguettes rise again until slightly puffy, about 20-30 minutes.
- Prepare for Baking: Lightly spray the tops of the baguettes with water. Using a sharp serrated knife, make several diagonal slits on each loaf’s surface. Evenly sprinkle the Italian herb mixture over the top of each baguette, then sprinkle grated cheese on top.
- Bake: Bake in the preheated oven for 18-20 minutes or until the bread reaches an internal temperature of 190°F (88°C). If the bread begins to brown too quickly, cover loosely with aluminum foil to prevent over-browning.
- Cool and Serve: Remove the bread from the oven and transfer to a wire rack to cool completely. Slice the baguettes in half and use for sandwiches or enjoy as desired.
Notes
- Use a kitchen scale for accurate dough portioning to ensure even-sized baguettes.
- If you don’t have a stand mixer, knead the dough by hand for about 15-20 minutes until smooth and elastic.
- The type of cheese can be varied based on preference—parmesan adds a sharper flavor, while mozzarella will give a milder, stretchier melt.
- Ensure water is warm but not hot to avoid killing the yeast; ideal temperature is about 110°F (43°C).
- Allowing the dough to rise properly will result in lighter, airier bread.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
