Copycat Subway Italian Herb & Cheese Bread is the kind of loaf I reach for when I want a sandwich to feel special. It gets a golden, cheese-crusted top and a soft, airy crumb without any drama, perfect for a quick weeknight sub or a lazy Sunday lunch.
Try the same crowd-pleasing cheese crust in my cinnamon bread pudding with warm vanilla sauce. I keep the method simple, Chef Thomas.
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Why You’ll Love Copycat Subway Italian Herb & Cheese Bread
Copycat Subway Italian Herb & Cheese Bread makes sandwiches taste like an upgrade without extra fuss. I cook this loaf often because it’s predictable, forgiving, and gives you a crisp, cheesy top that looks great in photos and on a plate.
- Comforting texture: soft inside with a slightly chewy crumb that holds fillings without falling apart.
- Bright, familiar herbs: Italian seasoning folded into the dough and on top gives an immediate, familiar flavor note.
- Easy to adapt: you can swap cheeses or toss in a few extras and still get the same result.
- Reliable timing: the two short rises fit a normal home-cook rhythm—start in the morning, bake by lunch.
I also pair it with simple sweets sometimes, like a no-bake Oreo cheesecake, when guests linger. These are small choices I make in the kitchen, Chef Thomas.
Ingredients for Copycat Subway Italian Herb & Cheese Bread
- 3 ½ cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon Italian seasoning
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 cup warm water (about 110°F/45°C)
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil (for brushing)
Flour and yeast provide the structure and rise while salt and Italian seasoning build the savory frame. Olive oil keeps the crumb tender and the cheeses create that browned, flavorful crust you reach for. I trust these parts together in a simple, repeatable formula, Chef Thomas.
How to Make Copycat Subway Italian Herb & Cheese Bread
Step 1: Prepare the Yeast Mixture
Combine warm water, sugar, and active dry yeast in a small bowl and stir gently. Let it sit for about 5 minutes until frothy; this confirms the yeast is active for Copycat Subway Italian Herb & Cheese Bread.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, salt, and Italian seasoning and make a well in the center. This keeps the wet ingredients from clumping and helps distribution when you mix.
Step 3: Combine Wet and Dry Ingredients
Add the yeast mixture and olive oil to the well in the dry ingredients and stir to combine. Knead the dough for 8–10 minutes until smooth and elastic.
Step 4: Let the Dough Rise
Place the dough in an oiled bowl, cover with a damp cloth or plastic wrap, and let it rise for about 1 hour, or until doubled in size. A warm, draft-free spot speeds this up.
Step 5: Shape the Dough
Punch down the dough and turn it out onto a floured surface. Roll it into a rectangle about 12 inches long and 6 inches wide.
Step 6: Add the Cheese and Herbs
Brush the dough with olive oil and sprinkle evenly with mozzarella, Parmesan, and the extra teaspoon of Italian seasoning; press lightly so the cheese sticks.
Step 7: Let the Dough Rise Again
Cover the dough and let it rise for another 30 minutes so the cheese melds and the loaf puffs a little.
Step 8: Bake the Bread
Preheat the oven to 375°F (190°C) and bake for 25–30 minutes until golden brown on top and hollow when tapped. The cheese should be nicely browned.
Step 9: Cool and Serve
Let the bread cool for at least 15 minutes on a wire rack before slicing so the crumb sets and slicing is clean.
How I Serve Copycat Subway Italian Herb & Cheese Bread
I slice this loaf while it’s warm for sandwiches and toast thicker slices for melty paninis. I like to keep the slices about 3/4-inch thick so they hold toppings without overwhelming the sandwich. For casual meals I tear a piece and dip it in extra-virgin olive oil with a pinch of salt.
- Toasted with sliced turkey, roasted peppers, and a smear of pesto.
- Split, layered with meatballs and marinara, then broiled until the cheese melts.
- Thick slices rubbed with garlic, brushed with olive oil, and served alongside a green salad.
I tell new cooks to keep it simple and slice to suit the meal, Chef Thomas.
Variations and Adjustments for Copycat Subway Italian Herb & Cheese Bread
Add-ins for flavor
Fold in a handful of chopped sun-dried tomatoes, olives, or chopped roasted garlic before the first rise to change the loaf’s character. These add a punch without changing technique.
Cheese swaps and mixes
Try provolone or fontina with the mozzarella for a different melt and flavor. Increasing Parmesan on top makes the crust nuttier and more toasted in flavor.
Shape and size tweaks
Make one long loaf, or divide into rolls. Bake time changes with size, but the method stays the same. I’ve done small rolls for kids that disappear quickly.
Handling and proofing notes
If your kitchen is cool, let the dough rise in the oven with just the light on. If it’s warm, watch the rises closely so you don’t overproof. These are small adjustments I use in my work, Chef Thomas.
Storing and Making Copycat Subway Italian Herb & Cheese Bread Ahead
Let the loaf cool completely before wrapping to keep the outside crispiest. For same-day use, keep at room temperature in a paper bag to maintain crust texture; for longer storage, wrap tightly and freeze. To refresh a slice from the freezer, warm in a 350°F oven for 8–10 minutes rather than the microwave, which softens the crust.
You can shape and do the first rise, then refrigerate the dough overnight and bake the next day for fresher-tasting bread with less active time. I do this on busy mornings when I want fresh bread without early rising, Chef Thomas.
The Small Detail That Makes Copycat Subway Italian Herb & Cheese Bread Work
What most people miss is the little press after sprinkling the cheese. Pressing the cheese lightly into the dough keeps it from sliding off as it bakes and helps it bond to the crust. That small push also encourages the cheese to brown evenly rather than pool in greasy spots.
Another subtle point is brushing the dough with olive oil before adding cheese; it seals the surface and gives a glossy, golden finish. Those tiny actions change how the finished loaf looks and slices. Small habits, big difference in the end. Takeaway: press, brush, and be intentional.
Final Thoughts on Copycat Subway Italian Herb & Cheese Bread
Copycat Subway Italian Herb & Cheese Bread is straightforward, reliable, and kinder to home schedules than you might expect. I keep the steps short and repeatable so you can bake this loaf regularly, whether for sandwiches, guests, or a quiet dinner. Give it a try and adjust the cheese and herbs to suit your kitchen, Chef Thomas.
Conclusion
If you want to compare approaches, this Subway Bread Recipe (Italian Herb and Cheese Copycat) shows one tested method that highlights the same cheese-topped finish. For another home-cook take, see this Copycat Subway Italian Herb & Cheese Bread | Spicedblog for slight variations and baking notes.
Copycat Subway Italian Herb & Cheese Bread
Ingredients
Instructions
- Combine warm water, sugar, and active dry yeast in a small bowl and stir gently. Let it sit for about 5 minutes until frothy.
- In a large bowl, whisk together the flour, salt, and Italian seasoning. Make a well in the center.
- Add the yeast mixture and olive oil to the well in the dry ingredients and stir to combine. Knead the dough for 8–10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp cloth or plastic wrap, and let it rise for about 1 hour, or until doubled in size.
- Punch down the dough and turn it out onto a floured surface. Roll it into a rectangle about 12 inches long and 6 inches wide.
- Brush the dough with olive oil and sprinkle evenly with mozzarella, Parmesan, and the extra teaspoon of Italian seasoning; press lightly so the cheese sticks.
- Cover the dough and let it rise for another 30 minutes.
- Preheat the oven to 375°F (190°C) and bake for 25–30 minutes until golden brown on top.
- Let the bread cool for at least 15 minutes on a wire rack before slicing.
