Ingredients
Scale
For the Bread:
- 1½ cups warm water (approximately 110°F)
- 2 tablespoons instant dry yeast
- 2 tablespoons granulated sugar
- 3 tablespoons extra-virgin olive oil
- ½ tablespoon table salt
- 1 large egg
- ¼ cup dried potato flakes
- 3¾ cups bread flour
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded sharp cheddar cheese
For the Toppings:
- 1 tablespoon garlic powder
- 1 tablespoon grated Parmesan cheese
- ½ tablespoon dried oregano
- ½ tablespoon dried parsley
- ¼ cup shredded Monterey Jack cheese
- ¼ cup shredded sharp cheddar cheese
Instructions
- Prepare the Dough:
- In the bowl of your stand mixer, combine warm water, instant dry yeast, granulated sugar, extra-virgin olive oil, table salt, a large egg, and dried potato flakes. Stir until the mixture is well combined.
- Add the bread flour, shredded Monterey Jack cheese, and shredded sharp cheddar cheese to the bowl. Using the dough hook attachment, mix on low speed for 1-2 minutes until the ingredients are incorporated. Increase the speed to medium and continue mixing for 6-7 minutes. The dough should pull away from the sides of the bowl; if it doesn’t, add more flour in 1-2 tablespoon increments until it does.
- First Rise: Transfer the dough into a lightly oiled large mixing bowl. Cover it and let it rest at room temperature for 30 minutes.
- Shape the Loaves:
- Turn the rested dough onto a lightly floured surface and divide it into four equal pieces.
- For each piece, press it into a rectangle measuring approximately 6″x11″. Fold the dough lengthwise as you would a letter, then roll it gently to form an 11-12” log.
- Place each shaped dough onto a silicone sub roll mat set on a baking sheet. If you don’t have a sub roll mat, you can create a similar shape using foil sprayed generously with nonstick baking spray.
- Add Toppings:
- In a small bowl, mix together garlic powder, grated Parmesan cheese, dried oregano, and dried parsley.
- Lightly brush the tops of the dough logs with water and sprinkle the herb mixture evenly over them.
- Spray the tops with nonstick baking spray, cover lightly with plastic wrap, and let them rise at room temperature for about an hour or until they’ve doubled in size.
- Preheat the Oven:
- Set your oven to 375°F (190°C) to preheat.
- Score and Bake:
- Once the loaves have risen, use a sharp knife to make three diagonal cuts on top of each roll, about ½” deep.
- Sprinkle the remaining shredded Monterey Jack and sharp cheddar cheeses evenly over the tops.
- Bake in the preheated oven for 16-20 minutes, or until the rolls are light golden brown.
- Cool:
- After baking, transfer the rolls to a wire rack and let them cool completely before slicing.
Notes
Achieving Soft Bread: Incorporating dried potato flakes into the dough contributes to a tender and soft texture, reminiscent of Subway’s signature bread.
Maintaining Dough Consistency: The dough should be slightly sticky but manageable. If it’s too sticky, gradually add small amounts of flour until the desired consistency is reached.
Uniform Loaves: Using a silicone bread mold can help achieve evenly shaped loaves, similar to those found at Subway.
Herb Blend: Feel free to adjust the herb mixture to suit your taste preferences. Adding a pinch of basil or thyme can introduce new flavor dimensions.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 footlong
- Calories: 403 kcal
- Sugar: 2g
- Sodium: 610mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 27mg