5.0 from 15 votes
Italian Herb and Cheese Bread (Subway-Style)
This Subway-Style Italian Herb and Cheese Bread consists of tender, soft fluffy long baguettes baked with a delicious herb and cheese topping.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 20 mins
Total Time
2 hrs
Servings: 6
Calories: 438 kcal
Course:
Lunch
Cuisine:
American
Ingredients
Dough:
- 354 ml warm water
- 1 ½ tablespoon active dry yeast
- 15 g granulated sugar
- 570 g - 600g 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
Italian Herbs & Cheese:
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoon dried parsley
- 30 g grated cheese parmesan, monterey jack, cheddar, or mozzarella
Instructions
Make the dough:
- In a large bowl, combine warm water with active dry yeast and sugar.
- Give the mixture a stir and let the yeast activate and foam up, about 5 minutes.
- In a stand mixer bowl fitted with a dough hook attachment, add in bread flour, avocado oil, sea salt and egg.
- Once the yeast mixture has activated, pour it into the flour mixture.
- Knead the dough until it becomes smooth and shiny, about 10 minutes. If the dough is too wet (depending on the size of your egg), add 1 tablespoon of flour to the dough at a time, and continue kneading until it is just tacky, but not too sticky. Don't add too much flour, however.
- Place the dough into a lightly greased bowl, cover with a clean cloth or plastic wrap and leave to rise in a warm location, about 45 minutes to 1 ½ hours, depending on how warm your kitchen is.
Cup of Yum
Mix the Italian seasoning:
- In a small bowl, combine the dried oregano, garlic powder, onion powder and dried parsley. Give it a mix and set aside.
Shape the baguettes:
- Preheat oven to 375°F/191°C.
- Once the dough has risen, deflate the dough and divide into 6 equal portions. (I used a scale to do this).
- On a lightly floured surface, roll each portion of dough out into a log, about 12" in length and 3" in width.
- Place onto a 13" by 18" baking sheet lined with parchment paper.
- Repeat with the remainder.
- Loosely cover with a cloth and let the baguettes rise, until slightly puffy, about 20-30 minutes.
- Spray the tops of the baguettes with a little water.
- Use a sharp serrated knife and make a few slits on the surface of each baguette.
- Divide the herb mixture evenly onto the surface of each baguette, and then top with the shredded cheese.
Bake:
- Bake at 375°F/191°C for 18-20 minutes, or until bread reaches an interior temperature of 190F on an instant read thermometer. Cover the tops of the bread with aluminum foil if browning too quickly.
- Remove from oven and let cool completely on a wire cooling rack.
- Split in half and use for sandwiches, or as desired.
Nutrition Information
Calories
438kcal
(22%)
Carbohydrates
73g
(24%)
Protein
14g
(28%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.003g
Cholesterol
32mg
(11%)
Sodium
695mg
(29%)
Potassium
132mg
(4%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
98IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 438
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 73g | 24% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 32mg | 11% |
| Sodium | 695mg | 29% |
| Potassium | 132mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.