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Italian Herb Cheese Sandwich Bread Recipe Subway Copycat

I bake this sandwich bread recipe when I crave a soft loaf with a golden top and a warm bakery smell. We pull it from the oven, and the kitchen settles. The first slice bends a little and springs back. Butter melts fast, and the crust carries herbs and a light garlic note. This is my subway sandwich bread recipe at home. I use simple steps and a calm pace. The dough turns smooth under my hands. The rise feels slow and kind. The crumb bakes tender. For a playful twist I make a cheese bread recipe homemade, and on busy days I try a jalapeno cheese bread recipe for a little heat. If you love a classic loaf, you can lean toward a sandwich bread recipe sourdough feel with a mild tang. When time runs tight, a best sandwich bread recipe is the one you make. I even test a bread machine sandwich bread recipe on lazy Sundays. We slice, we stack, and lunch feels easy.
Prep Time25 minutes
Cook Time25 minutes
Total Time1 hour 50 minutes
Course: Bread
Cuisine: American Italian
Keywords: best sandwich bread recipe, bread machine sandwich bread recipe, cheese bread recipe homemade, homemade sandwich bread, Italian herb and cheese bread, jalapeno cheese bread recipe, sandwich bread recipe, sandwich bread recipe sourdough, Subway copycat bread, subway sandwich bread recipe
Servings: 12 slices
Author: Linda

Ingredients

For the Dough

  • 3 cups bread flour
  • 1 cup warm water about 40 C
  • 2 and 1 half teaspoons instant yeast
  • 2 tablespoons sugar
  • 1 and 1 half teaspoons fine salt
  • 2 tablespoons olive oil
  • 1 large egg white for wash

For the Herb Cheese Topping

  • 1 cup shredded mozzarella
  • 2 tablespoons grated parmesan
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley

Instructions

Make the Dough

  1. Whisk warm water sugar and yeast in a bowl and let sit for 5 minutes until foamy.
  2. Add flour and salt, then mix until a shaggy dough forms.
  3. Add olive oil and knead 8 to 10 minutes until smooth and elastic.
  4. Place in a lightly oiled bowl, cover, and let rise until doubled, about 60 to 75 minutes.

Shape and Top

  1. Punch down the dough and shape into a long loaf about 30 cm.
  2. Place on a parchment lined sheet and rest 20 minutes.
  3. Brush with egg white.
  4. Mix mozzarella parmesan garlic powder onion powder oregano basil and parsley, then sprinkle over the loaf.

Bake

  1. Heat oven to 200 C.
  2. Bake 22 to 25 minutes until the top turns deep gold and the center reads 93 C.
  3. Cool on a rack for at least 20 minutes before slicing.

Notes

For a gentler crumb use part milk instead of water. For more lift rest the shaped loaf in a warm room. For heat fold a few thin slices of fresh jalapeno into the dough. Visit Cook Daily Recipe at https://www.cookdailyrecipes.com for more simple loaves.