Let’s Talk Homemade Subway Bread (with Cheesy Herbs!)

Alright, confession time. The first time I tried to make a “Subway-style” bread at home, my kitchen looked like the aftermath of a flour tornado and everything smelled vaguely like burnt oregano for two days. But you know what? Totally worth it. Once you nail that perfect pillowy-soft inside and cheesy, herby golden top, there’s no going back. Seriously, I catch myself daydreaming about this bread when I have a dull sandwich (or the store’s run out—again). Anyway, if you’ve ever found yourself craving that toasty, cheesy aroma wafting across the sandwich counter, let’s try making it together. And if you can find a way to keep your family’s hands off the cooling rack, definitely let me know. I have yet to figure that out.

Subway Bread Recipe (Italian Herb and Cheese Copycat)

Why I Keep Baking This Bread

I make this when someone in the house says “can we have sandwiches again?” (which is shockingly often), or when I just want my kitchen to smell like carbs and cheese rather than, say, whatever my kids left in their gym bags. My family basically hovers around the oven, especially if I promise to do the cheesy herb topping. And yes, kneading dough still frustrates me some days—sometimes it looks more like sticky glue than anything edible, but persevere! It comes together. Also, I’ve stopped apologizing when the loaves aren’t perfectly shaped. We all know it’s the taste that matters, at least here in my house.

Here’s What You’ll Need (With Some Cheeky Swaps)

3 1/2 cups (about 440g) bread flour (honestly, all-purpose works fine in a pinch; my gran never bought bread flour and her loaves were epic)
2 teaspoons sugar (brown sugar if you’re feeling risky—I’ve done it!)
1 packet (2 1/4 teaspoons) active dry yeast (instant yeast? Go for it, just shorten the first rise)
1 1/4 cups warm water (sometimes I use half milk for extra softness, but water’s classic)
2 tablespoons olive oil (canola is okay, but olive brings the flavor—you know?)
1 1/2 teaspoons salt
1 tablespoon dried Italian herbs (or, use just oregano and parsley if that’s what’s in your cupboard; it’s forgiving)
1/2 teaspoon garlic powder (not essential, but everything tastes cozier with garlic)
3/4 cup shredded mozzarella (or blend some cheddar in if you want tang—my little cousin swears by it)
1/4 cup grated parmesan (but honestly, any “pizza cheese blend” will work… I won’t tell)

Okay, Let’s Get Messy – Directions

Wake Up That Yeast. Stir the sugar into your warm water (not hot! Think bathwater, not geyser), sprinkle in the yeast, and let it sit for about 5-10 minutes. It’ll get foamy, maybe a little weird looking—that means it’s working. Unless it does nothing, then your yeast has called it a day; start again.
Make the Dough. In a large bowl, combine your flour, salt, herbs, and garlic powder. Grab a spoon (or your clean hands) and mix it all together. Pour in your yeast mixture and olive oil and mash it all up until it mostly forms a shaggy dough. It’ll look messy; that’s fine.
Knead Away. Flour your counter—unless you like your counters really sticky—and knead the dough for about 8 minutes. I once set a timer but now I just knead till my arms complain; the dough should feel springy by then. If it’s super wet, add a handful more flour, but don’t overdo it or you’ll get bricks.
Let It Rise. Pop the dough in a lightly oiled bowl, cover with cling film or an old tea towel, and let it snooze in a warm spot for about an hour, or until doubled. (I once left mine in a cold draft and it barely rose, so find a cozy corner.)
Shape the Loaves. Gently punch down the dough (very satisfying), then divide into 3-4 pieces. Roll each into a Subway-ish “log.” Neatness optional—just aim for something sub-like.
Second Rise. Put the shaped loaves onto a parchment-lined tray; cover again and let them puff up, about 30-40 minutes. They should look plumper, but don’t stress about perfection here. (This is usually when I break out the cheese.)
Add Toppings. Brush each loaf with a dab of olive oil, sprinkle over your mozzarella and parmesan, then scatter a pinch of extra herbs on each one. Cheesy chaos encouraged.
Bake! Bake in a preheated 375°F (190°C) oven for 18-22 minutes. You want golden cheese and the bottom to sound hollow-ish if tapped. I always start checking at 17 minutes because my oven is dramatic.
Cool & Admire. Leave on a rack (if you can wait; I rarely do), then slice and inhale. It’s awesome warm, but honestly, sometimes I think it tastes even better the next day.

Things I’ve Learned (Mostly the Hard Way)

Fresh herbs are nice, but I once went overboard and my bread tasted like actual salad. Stick to dried unless you really love green bits!
If the dough’s too dry, just sprinkle on another spoonful or two of water and knead it in. Don’t panic.
Don’t skip the second rise; I rushed once, ended up with very sad, heavy bread. Patience is a virtue, as my mum says (and then ignores herself).

Some Oddball Variations I’ve Attempted

Once, I swapped out half the water for buttermilk—interesting, slightly tangy bread, but a bit too cake-y for a classic Subway copycat
Add a handful of chopped sun-dried tomatoes to the dough if you like a Mediterranean kick—my husband calls it “fancy sub bread”
Tried brushing with melted butter instead of oil; made the cheese brown a bit too soon. Maybe skip that one (unless you like things a bit charred)

What If I Don’t Have a Fancy Mixer?

All good—I just use my hands. Honestly, kneading dough is my preferred stress relief (and cheaper than therapy!); but if the stickiness gets too much, a wooden spoon helps too.

How To Store…If You Actually Have Leftovers

Wrap in foil or pop into a bread bag, it’ll stay soft on the counter for a day or two. But let’s be real—my lot eats it before it’s cool. Freezes well, just slice first for easy defrosting. Though once, I left a bag near the window and… let’s just say, birds love herb and cheese too.

The Best Way To Serve (If You Ask Me)

Nothing beats this still a little warm, smeared with actual butter (not the fake stuff). Or slice up for meatball subs on Friday night. My dad even dunks it straight into soup—he says “that’s the good life.” We’ve also used it as a base for mini pizza breads. No rules, just good eating.

Stuff I Messed Up (So You Don’t Have To)

Rushing the rise: makes for soggy, heavy bread. I tried to fit this bake between errands once—not my finest loaf.
Adding cheese to the dough instead of just on top: weird texture, not in a good way. Save the cheese for the topping.
Skipping the oil on top: cheese won’t stick and you’ll lose half your flavour. Learned that the crusty way.

Real-Life Questions I Get (And Their Real Answers)

Do I actually need bread flour? Nope, but the texture’s a little fluffier if you do. I use whatever’s in the cupboard, to be honest.
Can I double the cheese? Oh absolutely, if you’re brave enough (just watch the top doesn’t burn, yeah?)
Will this make my house smell like Subway? Not 100% the same, but it’s pretty darn close—the kids said so, anyway!
Can I use fresh yeast if that’s all I have? Sure thing, just dissolve a cube in the warm water first, then carry on.
What’s the best way to slice it? I prefer a bread knife, but on second thought, any serrated knife will do the trick. Just don’t mash it down… like I did once.

P.S. I tried using a pizza stone once, thinking it would make the loaves crustier, but all it did was burn the bottoms. Maybe don’t bother with that. Unless you want your smoke alarm to join the fun!

Anyway, that’s my not-so-secret take on the Subway Bread Recipe (Italian Herb and Cheese Copycat). If you make it, let me know if your family devours it as quick as mine does—or send tips on how you keep their hands off until dinner, because I’m still at a loss!