Introduction

Remember that irresistible aroma wafting from Subway? That perfectly seasoned, cheesy bread that just makes every sandwich sing? Well, get ready to recreate that magic right in your own kitchen! This Copycat Subway Italian Herb & Cheese Bread recipe is seriously a game-changer. It’s incredibly easy to whip up, smells absolutely divine while it’s baking, and tastes exactly like the real deal. Whether you’re a seasoned baker or just starting out, you’ll find yourself reaching for this recipe again and again.

Why You’ll Love This Recipe

Fast: While bread takes time to rise, the actual hands-on time is minimal, making it surprisingly quick to get into the oven.
Easy: No fancy equipment or complicated techniques here. Just simple steps that lead to bakery-quality results.
Giftable: Imagine gifting a warm, fragrant loaf of this cheesy herb bread to a friend or neighbor. It’s the perfect homemade treat!
Crowd-pleasing: Who can resist warm bread studded with herbs and melty cheese? It’s a guaranteed hit at any gathering.

Ingredients

Gather ’round, bakers! Here’s what you’ll need to get this deliciousness going:

1 cup Water: Lukewarm water is key to waking up our yeast.
2 tbsp Olive oil: For a little richness and a tender crumb.
1 packet Active dry yeast: Our little magic workers that make the bread rise!
1 tsp Sugar: A little food for the yeast to get them active and bubbly.
3 cups All-purpose flour: The foundation of our beautiful loaf.
1 tsp Salt: For flavor, and to help control the yeast activity.
1 tsp Basil, dried: That classic Italian herb we all love.
1 tsp Garlic powder: For a savory punch that’s irresistible.
1 tsp Oregano, dried: Another essential herb for that authentic Italian taste.
1 tbsp Parsley, fresh: Adds a pop of color and fresh, bright flavor.
1/2 cup Parmesan cheese, grated: For that salty, nutty depth.
1 cup Mozzarella cheese: Because what’s cheesy bread without gooey, melty mozzarella?

How to Make It

Alright, let’s get our hands in this dough. It’s going to be fun!

Activate the Yeast: In a large bowl, combine your lukewarm water, olive oil, yeast, and sugar. Give it a gentle stir and let it sit for about 5 minutes. You’ll know it’s ready when it gets nice and foamy on top – like a little bubbly science experiment!
Mix the Dough: Now, add the flour, salt, dried basil, garlic powder, and dried oregano to the foamy yeast mixture. Stir everything together until it just starts to come together into a shaggy, rough dough. Don’t worry if it looks a little messy at this stage.
Knead to Perfection: Turn that shaggy dough out onto a lightly floured surface. Now comes the fun part – kneading! Work the dough for about 8-10 minutes. You want to push, fold, and turn until it becomes smooth and wonderfully elastic. It should spring back when you gently poke it.
Cheese and Herb Party: During the last minute of kneading, it’s time to add the good stuff! Gently incorporate the fresh parsley, grated Parmesan cheese, and mozzarella cheese into the dough. Just fold them in until they’re evenly distributed. You’ll start to smell that amazing Italian aroma already!
First Rise: Lightly oil a clean bowl. Place your dough in the bowl, turning it to coat lightly with oil. Cover the bowl snugly with plastic wrap or a clean kitchen towel. Find a warm, cozy spot for it to rise – like near a sunny window or in a slightly warmed (then turned off!) oven. Let it rise for about 1 to 1.5 hours, or until it has impressively doubled in size.
Shape Your Loaf: Once doubled, gently punch down the dough to release the air. Now, you can shape it however you like! A traditional baguette shape, a round boule, or even smaller rolls – the choice is yours!
Prep for Baking: Place your shaped dough onto a baking sheet that’s lined with parchment paper. This helps prevent sticking and makes for easy cleanup.
Second Rise: Loosely cover your shaped bread with plastic wrap or a kitchen towel. Let it rest and puff up again for another 30-45 minutes. It should look noticeably plumper and airy.
Preheat the Oven: While your dough is having its second rise, go ahead and preheat your oven to 375°F (190°C). Get it nice and hot for baking!
Bake to Golden Perfection: Once the oven is ready and the dough has had its final puff, it’s time to bake! Pop your bread in and let it bake for about 20-25 minutes. You’re looking for a beautiful golden-brown crust and you’ll know it’s done when it sounds hollow when you tap the bottom.

Substitutions & Additions

Want to get a little creative? I love experimenting with this recipe!

Herbs: Don’t have all the dried herbs? No problem! You can swap basil for a pinch of dried thyme or rosemary. Fresh chives are also a delicious addition.
Cheese: Feel free to play with the cheese! A little cheddar or Monterey Jack could be yummy. For an extra herby punch, try adding some finely chopped fresh rosemary or sage.
Flour: If you want to try a heartier loaf, you can substitute up to 1 cup of the all-purpose flour with whole wheat flour.
Spice it Up: For a little kick, add a pinch of red pepper flakes to the dough along with the dried herbs.

Tips for Success

A few little tricks to ensure your bread turns out perfectly:

Water Temperature: Make sure your water isn’t too hot, or it can kill the yeast. It should feel warm, not hot, on your wrist, like a comfortable bath.
Don’t Rush the Rise: The rising times are guides. Your dough might rise faster or slower depending on the warmth of your kitchen. Just look for the dough to double in size.
Proper Kneading: Kneading develops the gluten, which gives bread its structure. If your dough is too sticky while kneading, add flour just a tablespoon at a time, rather than a big glug.
Prep Ahead: You can mix the dough (up to step 4) and let it do its first rise in the refrigerator overnight. In the morning, let it come to room temperature for about 30 minutes before shaping and proceeding with the second rise. This is a great way to save time!

How to Store It

Once your beautiful loaf has cooled (try your best to wait!), you can store it.

Store completely cooled bread in an airtight container or bread bag at room temperature for 2-3 days. For longer storage, you can wrap it tightly in plastic wrap and then foil, and freeze it for up to 3 months. Thaw at room temperature or gently reheat in the oven.

FAQs

Got questions? I’ve got answers!

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can! If you use instant yeast, you can skip the step of activating it in water. Just mix it directly with the dry ingredients.

Q: My dough didn’t double in size. What did I do wrong?
A: This can happen if the yeast wasn’t active, the water was too hot or too cold, or your kitchen was too cool. Make sure your yeast is fresh and the water is lukewarm. If your kitchen is chilly, try placing the bowl in a slightly warmed (then turned off!) oven.

Q: How can I get a crispier crust?
A: You can create steam in your oven by placing a shallow pan filled with hot water on the rack below your bread during the first 10-15 minutes of baking. This helps create a wonderful crust!

Q: Can I make this recipe into rolls?
A: Absolutely! Divide the dough into smaller portions, shape them into rolls, and follow the same rising and baking instructions. You might need to reduce the baking time slightly, so keep an eye on them.

Copycat Subway Italian Herb & Cheese Bread

Recreate the irresistible aroma and flavor of Subway's Italian Herb & Cheese bread in your own kitchen with this easy and delicious copycat recipe.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Servings 1 loaf

Equipment

Large bowl
Baking Sheet lined with parchment paper
Clean kitchen towel
Plastic wrap

Ingredients

For the Dough

1 cup Water Lukewarm
2 tbsp Olive oil
1 packet Active dry yeast
1 tsp Sugar
3 cups All-purpose flour
1 tsp Salt
1 tsp Basil, dried
1 tsp Garlic powder
1 tsp Oregano, dried

For the Filling

1 tbsp Parsley, fresh Chopped
0.5 cup Parmesan cheese, grated
1 cup Mozzarella cheese Shredded

Instructions

Activate the Yeast: In a large bowl, combine your lukewarm water, olive oil, yeast, and sugar. Give it a gentle stir and let it sit for about 5 minutes until foamy.
Mix the Dough: Add the flour, salt, dried basil, garlic powder, and dried oregano to the foamy yeast mixture. Stir until a shaggy dough forms.
Knead to Perfection: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Cheese and Herb Party: During the last minute of kneading, incorporate the fresh parsley, Parmesan cheese, and mozzarella cheese until evenly distributed.
First Rise: Lightly oil a clean bowl, place the dough in it, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Shape Your Loaf: Gently punch down the dough and shape it as desired (baguette, boule, or rolls).
Prep for Baking: Place the shaped dough onto a baking sheet lined with parchment paper.
Second Rise: Loosely cover the shaped bread and let it rest for another 30-45 minutes until noticeably plumper.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Bake to Golden Perfection: Bake the bread for 20-25 minutes, or until golden brown and sounds hollow when tapped on the bottom.

Notes

For a crispier crust, place a shallow pan of hot water on the rack below the bread during the first 10-15 minutes of baking. You can substitute herbs like thyme or rosemary. Feel free to experiment with other cheeses like cheddar or Monterey Jack.