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Crafting Subway’s Signature Italian Cheese and Herb Bread: A Baker’s Deep Dive

The aroma of freshly baked bread, infused with fragrant herbs and savory cheese, is undeniably alluring. Among the many variations, Subway’s Italian Cheese and Herb bread stands out. Its distinctive texture and flavor profile have captivated sandwich enthusiasts for years. So, how do you recreate this iconic bread at home? The key lies in understanding the ingredients, mastering the technique, and having the patience to let the dough work its magic.

In short, replicating Subway’s Italian Cheese and Herb bread involves creating a slightly enriched dough, incorporating a blend of Italian herbs and Parmesan cheese, shaping it into a baguette, and baking it to golden perfection. The precise recipe and method, detailed below, are essential to achieving that characteristic taste and texture.

The Anatomy of an Iconic Loaf: Breaking Down the Recipe

To truly master this recipe, we need to understand the role each ingredient plays. It’s not just about following instructions; it’s about understanding the “why” behind them.

Key Ingredients: The Foundation of Flavor

Bread Flour: Essential for developing gluten, which gives the bread its structure and chewy texture. Using bread flour, which has a higher protein content than all-purpose flour, is crucial.
Water: Activates the yeast and hydrates the flour, forming the dough. The water temperature is critical; too hot will kill the yeast, too cold will slow its activity.
Sugar: Feeds the yeast, aiding in fermentation, and also contributes to the bread’s slight sweetness and golden-brown crust.
Salt: Controls the yeast’s activity, strengthens the gluten, and enhances the overall flavor of the bread. Don’t skip it!
Olive Oil: Adds richness and moisture to the dough, resulting in a softer, more flavorful crumb.
Instant Yeast: The leavening agent that makes the bread rise. Instant yeast is convenient as it can be added directly to the dry ingredients without proofing.
Dried Italian Herb Blend: This is where the signature flavor comes from. A good quality blend will include oregano, basil, rosemary, thyme, and marjoram. Experiment with the ratios to your liking!
Grated Parmesan Cheese: Adds a salty, savory element to the bread. Use finely grated Parmesan for even distribution and a slightly nutty flavor.
Egg (for Egg Wash): Creates a golden-brown, shiny crust. Optional, but highly recommended.

Mastering the Method: A Step-by-Step Guide

Combine Dry Ingredients: In a large bowl, whisk together the bread flour, sugar, salt, yeast, Italian herb blend, and Parmesan cheese. Ensure the ingredients are thoroughly mixed for even distribution of flavor.
Add Wet Ingredients: Add the warm water and olive oil to the dry ingredients. Mix until a shaggy dough forms.
Kneading is Key: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky. You can also use a stand mixer with a dough hook attachment for this step.
First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. This allows the yeast to work its magic and develop the flavor.
Shaping the Loaves: Gently deflate the dough and divide it into the desired number of portions (usually two or three, depending on the size of loaf you prefer). Shape each portion into a baguette. To achieve the classic Subway look, gently taper the ends of each loaf.
Second Rise (Proofing): Place the shaped loaves on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a clean kitchen towel and let rise for another 30-45 minutes, or until noticeably puffy.
Scoring and Egg Wash (Optional): Preheat your oven to 375°F (190°C). If using, whisk the egg with a tablespoon of water to create an egg wash. Brush the loaves with the egg wash for a shiny crust. Using a sharp knife or a bread lame, score the loaves diagonally several times along the top. This helps control the expansion of the bread during baking.
Baking to Golden Perfection: Bake for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through baking for even browning.
Cooling is Crucial: Transfer the baked loaves to a wire rack to cool completely before slicing and serving. This allows the internal structure to set and prevents a gummy texture.

Elevating Your Bread: Tips and Tricks from a Seasoned Baker

Hydration is King: The amount of water required may vary depending on the humidity and the type of flour used. Adjust the amount of water slightly to achieve a dough that is tacky but not sticky.
Flavor Customization: Don’t be afraid to experiment with different herbs and cheeses. Sun-dried tomatoes, roasted garlic, or even a touch of chili flakes can add exciting twists.
Baking Stone Advantage: Baking on a preheated baking stone or pizza stone can help create a crispier crust.
Steam for Crust Perfection: Introducing steam into the oven during the first few minutes of baking can enhance the crust. You can achieve this by placing a pan of hot water on the bottom rack of the oven.
Storage Secrets: Store the cooled bread in an airtight container at room temperature for up to 2 days, or in the freezer for longer storage.

Frequently Asked Questions (FAQs)

1. Can I use all-purpose flour instead of bread flour?

While you can, the results won’t be the same. Bread flour is highly recommended because it has a higher protein content, leading to a chewier, more structured loaf. All-purpose flour will result in a softer, less chewy bread.

2. What’s the best type of yeast to use?

Instant yeast (also known as rapid-rise or bread machine yeast) is the most convenient for this recipe because it can be added directly to the dry ingredients without proofing. Active dry yeast will also work, but you’ll need to proof it in warm water with a pinch of sugar for 5-10 minutes before adding it to the other ingredients.

3. How do I know if my dough has risen enough?

The dough should have approximately doubled in size. You can also use the “poke test”: gently poke the dough with your finger. If the indentation slowly springs back, it’s ready to be shaped. If it springs back immediately, it needs more time to rise. If it doesn’t spring back at all, it might be over-proofed.

4. My dough is too sticky. What should I do?

Add a tablespoon of flour at a time while kneading, until the dough is manageable but still slightly tacky. Avoid adding too much flour, as this can result in a dry, dense loaf.

5. My dough is too dry. What should I do?

Add a tablespoon of water at a time while kneading, until the dough becomes smooth and elastic.

6. How do I get a crispy crust?

Baking at a slightly higher temperature (375°F/190°C) and introducing steam into the oven during the first few minutes of baking can help create a crispier crust. Preheating a baking stone and baking on it directly also helps.

7. Can I add fresh herbs instead of dried?

Yes, but you’ll need to use about three times the amount of fresh herbs compared to dried herbs, as dried herbs have a more concentrated flavor. Chop the fresh herbs finely before adding them to the dough.

8. What if I don’t have Parmesan cheese?

You can substitute Asiago, Romano, or even a sharp cheddar cheese. However, Parmesan will provide the most authentic flavor.

9. Can I make this dough in a bread machine?

Yes, you can. Follow your bread machine’s instructions for Italian or basic white bread dough. Add the herbs and cheese at the designated time for add-ins.

10. How long does the bread last?

Homemade bread, especially without preservatives, tends to stale faster than store-bought bread. It’s best consumed within 1-2 days of baking. Store it in an airtight container at room temperature.

11. Can I freeze the bread?

Yes, you can freeze the baked bread. Wrap it tightly in plastic wrap and then place it in a freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw it completely before slicing and serving. You can also reheat it briefly in the oven to restore its crispness.

12. What can I serve with this bread?

This Italian Cheese and Herb bread is fantastic for making sandwiches, serving with soups and stews, or simply enjoying on its own with olive oil and balsamic vinegar. It’s also a great addition to a cheese board or antipasto platter.