Copycat Subway Italian Herb Bread

This copycat Subway Italian Herb and Cheese Bread lets you bring the familiar flavors of a beloved sandwich shop right into your kitchen. It’s perfect for homemade sandwiches or just sliced and enjoyed warm with a bit of butter. The cheesy, herby crust adds a fantastic aroma and taste that makes any meal a little more special.

I once made this after craving Subway bread and it immediately became a favorite to bake weekly. It beats store-bought in freshness and aroma every time.

Ingredients

• 3 1/2 cups all-purpose flour: choose fresh, high-quality flour for a tender crumb
• 1 tablespoon sugar: helps activate the yeast and adds subtle sweetness
• 2 teaspoons salt: balances the flavors and strengthens the dough structure
• 1 tablespoon Italian seasoning: gives that classic herb flavor reminiscent of the sandwich chain
• 2 1/4 teaspoons active dry yeast: ensure it’s fresh and proof it in warm water to get good rise
• 1 cup warm water around 110 degrees Fahrenheit for activating yeast: too hot kills yeast, too cold slows it down
• 2 tablespoons olive oil: adds richness and keeps the crust tender
• 1 cup shredded mozzarella cheese: melts beautifully and adds gooey texture on top
• 1 tablespoon grated Parmesan cheese: for an extra layer of savory flavor and a hint of sharpness
• 1 teaspoon Italian seasoning: for sprinkling on top with the cheese
• 1 tablespoon olive oil for brushing: helps the cheese and herbs stick and gives a glossy finish

Instructions

Prepare The Yeast Mixture:

Combine warm water sugar and yeast in a small bowl. Stir gently and let sit for about five minutes until frothy. This step wakes up the yeast which is essential for the bread to rise properly.

Mix The Dry Ingredients:

In a large bowl whisk together flour salt and Italian seasoning. Make a well in the center for the wet ingredients. This ensures even mixing later without overworking the flour.

Combine Wet And Dry Ingredients:

Pour the yeast mixture and olive oil into the flour well. Stir until it starts coming together then turn it out and knead for eight to ten minutes on a floured surface. You want the dough smooth and elastic but not sticky. I find kneading by hand gives the best texture.

Let The Dough Rise:

Place the dough in an oiled bowl turning once to coat. Cover with a damp cloth or plastic wrap and let it rise for about one hour or until it doubles in size. This gives the bread its lightness and volume.

Shape The Dough:

Punch down the risen dough to remove air bubbles. Roll it out on a floured surface to a rectangle about twelve inches long by six inches wide. This size helps achieve the loaf shape similar to the original.

Add The Cheese And Herbs:

Brush the entire surface with olive oil. Sprinkle mozzarella Parmesan and Italian seasoning evenly over the dough. Press lightly so the cheese sticks well to the surface and bakes evenly.

Let The Dough Rise Again:

Cover the dough and let it rest for thirty minutes. This second rise develops more flavor and ensures a soft crumb inside the loaf.

Bake The Bread:

Preheat your oven to 375 degrees Fahrenheit. Bake the bread for twenty five to thirty minutes until it is golden brown on top and sounds hollow when tapped. This indicates the bread is fully baked through.

Cool And Serve:

Let the loaf cool on a wire rack for at least fifteen minutes before slicing. This resting time helps the bread finish baking and makes slicing easier without squashing the bread.

Italian seasoning is one of my favorite parts of this bread because it adds a warm herbal scent that makes the kitchen smell amazing. Making this loaf reminds me of family dinners where sandwiches and homemade bread were center stage and everyone gathered around the table.

Storage Tips

Store leftover bread in an airtight container at room temperature for up to three days. If you want to keep it longer wrap the loaf tightly in plastic wrap and freeze it for up to three months. To enjoy after freezing, thaw at room temperature and warm briefly in the oven for a fresh-baked taste.

Ingredient Swaps

You can swap mozzarella for a provolone or mild cheddar to vary the flavor without losing the cheesy texture. Using fresh herbs instead of dried Italian seasoning will give a brighter and more vibrant flavor if you have them on hand. Olive oil can be replaced with vegetable oil but olive oil offers better flavor and texture.

Serving Ideas

Use this bread sliced thick for hearty sandwiches with deli meats fresh veggies and your favorite condiments. It also pairs beautifully with a bowl of tomato soup or makes a rustic base for homemade bruschetta. Warm it up with a smear of garlic butter for a simple yet irresistible snack.

This recipe always makes the kitchen smell inviting and fresh. It’s a satisfying project that results in bread you can slice, serve, and enjoy anytime.

Frequently Asked Recipe Questions

→ What type of flour works best for this bread?

All-purpose flour provides the right balance for a tender yet sturdy loaf, supporting good rise and texture.

→ How can I tell when the yeast mixture is ready?

Wait about 5 minutes until the mixture becomes frothy, indicating the yeast is active and ready to use.

→ Why is the dough allowed to rise twice?

The first rise develops the dough’s structure and flavor, while the second helps create a lighter, airier bread texture.

→ Can I add an egg wash for a crispier crust?

Yes, brushing the loaf with an egg wash before baking enhances crust color and crispness.

→ How should I store the bread to keep it fresh?

Keep the loaf in an airtight container at room temperature. It will stay fresh for up to 3 days.

→ Is it possible to adjust the Italian seasoning amount?

Absolutely, feel free to increase or reduce Italian seasoning to suit your flavor preference.