Subway Italian Herb & Cheese Bread:

Subway Italian Herb & Cheese Bread: Copycat Recipe This Italian herb and cheese bread Subway recipe has been perfected after many tries. You’ll taste the same warm, herb-roasted flavor found in Subway subs. This guide shows you step-by-step through how I recreated this copycat classic in a simple, home-friendly way.

If you’ve ever tasted Italian herbs and cheese bread, you know it’s rich, soft, and packed with flavor. This recipe is a perfect copycat Subway bread, bringing the same warm, cheesy, herby taste to your kitchen. Whether you’re making sandwiches or just enjoying it fresh from the oven, this soft Subway-style bread is always a hit. It starts with a simple dough, flavored with garlic, herbs, and cheese, and bakes up golden and delicious. You can even freeze the dough for later, making it a great make-ahead bread. Once you try this, you’ll never want plain bread again—especially not without the herb and cheese topping.

What Are the Ingredients in Subway Italian Herb & Cheese Bread?

You need basic ingredients and substitutions like bread flour, yeast, garlic powder, Italian seasoning, cheddar, mozzarella, and Parmesan. Water, sugar, salt, and oil round it out. Each ingredient adds flavor and structure in this Italian herb and cheese bread Subway recipe.

When swapping, feel free to use whole wheat or gluten-free flour. Vegan cheese or olive oil make good alternatives. These changes still give you a soft, cheesy loaf.

Start This Bread the Night Before

Begin with a poolish starter to create an overnight sponge bread. Mix equal parts water and flour with a pinch of yeast. Let it sit at room temperature for around 8 to 12 hours. This start the sponge the night before technique deepens flavor and improves crumb texture.

If you skip this step, the bread still works. It just won’t have the same depth. You can follow the substitute for poolish method later in this guide to save on time.

What You’ll Need to Make Soft Subway Style Bread at Home

This recipe calls for key kitchen tools needed including a stand mixer with a dough hook, a silicone bread mold or parchment-lined sheet, proofing basket, and oven thermometer. A good mold ensures your loaf holds shape.

These tools help you recreate Subway-style baking at home. No need for fancy commercial ovens when you have the right basics.

How Do They Make Bread at Subway?

Subway uses frozen, pre-baked loaves thawed underground heat. They then apply the herb and cheese topping with steam baking so it adheres. Their method ensures each sub roll is fluffy and consistent through mass production.

We mimic this approach by proofing overnight in your kitchen oven and replicating steam with a hot pan of water. This proofing time helps the dough rise evenly, giving it that light, soft Subway-like crust.

How to Make Italian Herb & Cheese Bread – Step by Step

The step-by-step guide starts with mixing your starter, then whisking bread ingredients with yeast into it. Once the dough forms, you massage dough on low speed until smooth and elastic. After bulk rise you shape and coat loaves by rolling them over herb and cheese mixture.

Baking at 375°F follows. In the last five minutes, you add cheese and bake again to get melted cheese on top. You’ll see a golden crust and hear a hollow tap on the bottom when done.

Can I Make This Without the Poolish?

Yes, you can skip the poolish if pressed for time. Just mix flour, water, yeast directly, let dough rise once, then shape and bake. The bread will still taste good but lack some fluffy texture and aroma.

This method gives you good results on a busy day. You just lose the slight tang and soft crumb that poolish brings.

Can I Use Sourdough Starter Instead of the Poolish?

Absolutely. You can use sourdough starter in place of the poolish. Use around 132g fed starter. Lower the commercial yeast and allow a longer rise until doubled, about 3–4 hours.

This yields a rich, mildly tangy sourdough Italian herb bread, with firm texture and unique flavor from natural fermentation.

Zero Waste Tips, Storage & Make Ahead Options

This make-ahead bread is freezer-friendly when shaped. You can freeze raw or par-baked loaves. The dough is also freezer-proof bread dough ready for your schedule.

After baking, store it in a sealed bag for 3–4 days. Reheat slices lightly in the oven. Any stale ends can become croutons or breadcrumbs. These zero-waste tips and storage tips keep your bread tasty and useful.

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Italian Herb & Cheese Bread

This Italian Herb & Cheese Bread is a flavorful, crusty loaf bursting with savory herbs and melted cheese. Perfect as a side or a tasty snack anytime.

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Prep Time 16 minutes mins

Cook Time 25 minutes mins

Course Snack

Cuisine American

Servings 12 slices

Calories 220 kcal

Ingredients

  

• 3 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 2 tsp instant yeast
• 1 tbsp Italian seasoning blend of oregano, basil, rosemary, thyme
• 1 cup warm water 110°F / 43°C
• 2 tbsp olive oil
• 1 cup shredded cheese mozzarella, cheddar, parmesan, or a mix
• Extra cheese and herbs for topping optional
• 1 egg optional, for egg wash to enhance crust color

Instructions

 

• If you’re using active dry yeast, dissolve it in warm water with a little sugar and let it sit for about 5–10 minutes until it gets foamy. If you’re using instant yeast, you can skip the waiting and just mix it in with the dry ingredients.
• In a large mixing bowl, combine the flour, salt, and Italian seasoning. Give it a quick stir to evenly distribute the herbs.
• Add your yeast mixture (or just warm water if using instant yeast) and olive oil to the flour mixture. Stir everything together until it starts to come together into a sticky dough.
• Knead the dough by hand on a lightly floured surface, or use a mixer with a dough hook. Keep going for about 8–10 minutes, until the dough is soft, smooth, and elastic.
• Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and set it in a warm place. Let it rise for about an hour, or until it doubles in size.
• Once the dough has risen, gently punch it down and flatten it slightly. Sprinkle the shredded cheese over the dough, then fold and roll it into a loaf shape.
• Mix a bit of extra shredded cheese with some more Italian herbs, and roll the outside of the loaf in that mixture to coat it. This gives you that cheesy, herby crust.
• Place the loaf on a baking sheet (or in a loaf pan), cover it loosely, and let it rise again for 30–40 minutes. It should puff up a bit.
• Preheat your oven to 375°F (190°C). Bake the loaf for about 20–25 minutes.
• About 5 minutes before it’s done, open the oven, sprinkle some extra cheese on top, and finish baking until the cheese is melted and golden.
• Once baked, remove the bread from the oven and let it cool for at least 10–15 minutes. Then slice it up and enjoy—it’s amazing warm!

Notes

You can use a variety of cheeses for this recipe depending on your taste—mozzarella, cheddar, parmesan, or even a mix for extra flavor. If you prefer a sharper taste, aged cheeses work beautifully. Italian seasoning is typically a blend of dried herbs like basil, oregano, rosemary, and thyme, but feel free to adjust it or make your own mix. When kneading, if the dough feels too sticky, add a little flour; if it’s too dry, add a touch of water or olive oil. Once baked and cooled, the bread can be stored at room temperature for a couple of days, or frozen for longer shelf life. It’s delicious served warm, dipped in olive oil, or alongside pasta or soup.

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