Make 1 Amazing Copycat Subway Italian Herb Cheese Bread

Oh my gosh, are you kidding me with that craving? You know the drill—you’re already halfway through your sandwich, and suddenly, you bite into that warm, glorious loaf, and you just *need* that specific flavor bomb. It’s impossible to hit that sweet spot when you’re grabbing lunch on the run, right? Well, stop running and get your apron! I finally perfected my **Irresistible Copycat Subway Italian Herb Cheese Bread** recipe, and trust me, it knocks the socks off anything pre-made. I was determined to get that perfect, slightly chewy crust and the way the mozzarella melts right into the herbs. This small loaf makes my house smell amazing, and honestly, it’s ridiculously easy to bring that familiar taste home!

Why You Will Love This Irresistible Copycat Subway Italian Herb Cheese Bread

Look, I’m all for convenience, but when it comes to this specific bread, homemade just wins, hands down. It’s not just good; it’s better than you remember! Here’s why you need to ditch the drive-thru and fire up your oven for this recipe:

• That Texture, Seriously! You get the ideal balance: a crust that browns beautifully but stays tender, not hard or dry like some store-bought versions. It just *yields* perfectly when you press on it.
• Herb Control is Everything. You know how sometimes the blend is too heavy on oregano? When you make this, you control the ratios! Want more smoky garlic powder? Go for it! You customize the seasoning mix to your absolute favorite combination.
• It’s Faster Than You Think. With only about 20 minutes of active prep time, you’ll have the dough rising before you even decide what movie to watch. The total time flies by once you smell those herbs toasting!
• The Melt Factor is Unbeatable. That bubbly, slightly browned mozzarella topping gets absolutely glorious in a home oven. It clings to the dough in the best way possible, ensuring every single slice has that cheesy pull we all dream about.

Essential Ingredients for Irresistible Copycat Subway Italian Herb Cheese Bread

Okay, this is where we build the magic. You probably have most of this stuff sitting in your pantry already, which is why this recipe is such a slam dunk! Don’t skip on the details, especially the water temperature, because our yeast needs a nice, cozy spa treatment to get happy and active.

For the dough itself, you’ll need:

• 1 cup warm water—and I mean *warm*, shoot for 105 to 115 degrees Fahrenheit. Too cold and the yeast sleeps; too hot and you kill it!
• 2 1/4 teaspoons active dry yeast (one standard packet, usually).
• 1 tablespoon of plain sugar to feed that yeast.
• 3 cups all-purpose flour, plus a little extra for dusting later.
• 1 1/2 teaspoons salt for flavor balance.
• 2 tablespoons of good quality olive oil.

Now for the absolute star topping! This is the part that makes the bread copycat-worthy. You want:

• 1/2 cup shredded mozzarella cheese. I use the bag stuff, no shame here, but fresh is tempting too!
• 1 teaspoon dried Italian seasoning blend.
• 1/2 teaspoon garlic powder—don’t substitute this with fresh garlic here; we need the dry powder for that specific Subway flavor profile.

If you want to check out my go-to guide for all things dough, including how I handle my Grandma’s Perfect Homemade Bread techniques, bookmark that link for after you pull this loaf out of the oven!

Equipment Needed for Perfect Irresistible Copycat Subway Italian Herb Cheese Bread

You don’t need a commercial bakery setup for this, thank goodness! A few simple tools are all it takes to go from zero to glorious cheese bread. I usually just stick to my standard mixing bowls, but if you have a stand mixer, you can certainly put it to work instead of using elbow grease during the kneading stage.

Here’s my short list of must-haves:

• Two mixing bowls—one for the yeast activating and one for dry ingredients.
• Measuring cups and spoons, obviously! Precision matters when we’re dealing with yeast.
• A nice sturdy surface or a large cutting board for kneading. I try to flour mine lightly, but seriously, don’t go crazy with it.
• A standard baking sheet. Nothing fancy needed here!
• Parchment paper. I learned the hard way that sometimes cheese just wants to make a permanent home on your baking pan, and scrubbing baked mozzarella is zero fun. Lining it saves your cleanup time!
• A pastry brush—this is great for lightly wetting the dough before you sprinkle on the herbs. It helps everything stick right where it should.

Step-by-Step Instructions for Irresistible Copycat Subway Italian Herb Cheese Bread

Putting this bread together is honestly therapeutic. It’s one of those recipes where you get to feel instantly productive! Just follow these steps, and you’re halfway to having the best garlic cheese bread this side of the sandwich shop. Remember, bread baking is about time and temperature, so let the dough do most of the hard work for you!

Activating the Yeast and Mixing the Dough for Irresistible Copycat Subway Italian Herb Cheese Bread

First things first, we need happy yeast! Grab a bowl and mix that warm water—remember, 105 to 115°F is the sweet spot—with your sugar and the yeast. Give it a whisk and then just leave it alone for about five minutes. If it gets foamy on top, yay! We’re ready to go. If it doesn’t foam, dump it and start over with warmer water; that yeast is having a nap!

In a separate, larger bowl, whisk your three cups of flour and the salt together. Once the yeast is frothy, pour that mixture right into the dry stuff, along with your two tablespoons of olive oil. I usually mush this together with a wooden spoon until it looks like a shaggy, messy cloud. Don’t worry about it looking smooth yet!

Kneading and First Rise: Developing Texture in Your Irresistible Copycat Subway Italian Herb Cheese Bread

Now for the workout! Turn that shaggy dough out onto a lightly floured surface. You need to knead it for a good solid 6 to 8 minutes. Keep working it—folding, pushing, turning—until it stops feeling sticky and starts feeling smooth and elastic under your hands. It should bounce back slightly when you poke it.

Once it feels perfect, tuck it into a lightly oiled bowl, making sure to turn it over so the top gets a little slick too. Cover that bowl with plastic wrap or a damp tea towel and find a warm spot. It needs to hang out and rise for a full hour, or until it’s genuinely doubled in size. My pro-tip? If your kitchen is chilly, the oven with *just the light on* works great for convincing the dough to rise!

Shaping and Topping the Irresistible Copycat Subway Italian Herb Cheese Bread

Preheat that oven now to 400°F (200°C) and line a baking sheet with parchment paper—I swear by this step! Gently punch the air out of your risen dough. Then, gently shape it into a long loaf, about 10 to 12 inches long, and lay it right onto your prepared sheet. It doesn’t need to be perfect!

In a little bowl, mix up your topping: the shredded mozzarella, Italian seasoning, and garlic powder. Before you sprinkle, take a tiny bit of water or a tiny bit of oil and brush the top of the dough lightly. This acts like the glue holding the seasoning in place! Sprinkle that cheesy herb mix all over the top evenly.

Baking Your Irresistible Copycat Subway Italian Herb Cheese Bread to Golden Perfection

Time to bake! Slide that pan into the 400°F oven and set a timer for 15 minutes. You’re looking for a beautiful golden brown crust and cheese that is completely melted and maybe even showing a few tiny toasted brown bubbles. It usually takes between 15 and 20 minutes total.

Once it’s out, let it cool down for just a few minutes before you slice it up. If you’re serving it right away, grab some of my favorite simple dipping ideas, like a pot of amazing homemade simple pasta sauce! Enjoy that aroma; it’s better than any store-bought bread, I promise!

Tips for Success with Your Homemade Italian Herb Cheese Bread

I’ve made this loaf way too many times to count—sometimes for lunch, sometimes just because I needed the house to smell incredible—so I’ve picked up a few little tricks that really elevate this from ‘good bread’ to ‘wow, I gotta have the recipe’ territory. These aren’t major changes, just small things that make a huge difference in the final outcome!

First up, let’s talk about that crust. If you notice your final loaf is a little too firm or you prefer that super-soft commercial texture, I have a little secret. Right when you pull the pan out of the 400°F oven, immediately brush the top crust lightly with melted butter. Just a tablespoon or two! Tent it loosely with foil for about five minutes while it cools. That steam traps moisture right in the crust, making it wonderfully soft, just like the store-bought stuff you love.

Another thing to watch is the seasoning mixture itself. When you combine the mozzarella, the Italian herbs, and the garlic powder, don’t just dump it on. Make sure your dough is tacky enough that the topping adheres well. If you find your herbs slide right off when you try to bake it, it’s because you didn’t use that little water or oil wash I mentioned earlier. That light coat acts like edible glue!

And speaking of herbs, don’t be afraid to experiment IF you are feeling bold next time, but for this *exact* copycat flavor, stick to dried Italian blend and garlic powder. Fresh herbs introduce too much water content, which messes with the melt and can steam the crust instead of letting it brown. We want that dry, toasty herb flavor that only comes from dried ones working in the heat.

Do you have a flour issue because you ran out? Sometimes I get desperate, and I have a great little hack for making up for inconsistencies in flour. If you’re ever in a pinch, check out how I create a foolproof homemade cake flour substitute; it generally works wonders when you need just a little bit of textural help in yeast bread, too, even though this recipe is hardy enough usually!

Ingredient Notes and Substitutions for Irresistible Copycat Subway Italian Herb Cheese Bread

When you’re trying to nail that copycat vibe, sometimes you have to work with what’s in the fridge! Luckily, this recipe for the Italian Herb Cheese Bread is super forgiving. While I insist that the original ingredients listed give you the absolute best result, I totally get that substitutions happen, especially when you are aiming for a quick bake session!

Let’s talk cheese first, because that’s the star next to the herbs. The recipe calls for shredded mozzarella, and that’s mostly because it melts beautifully and stretches like crazy. If you only have a block of mozzarella, go ahead and shred it yourself! You’ll notice it melts slightly better because it hasn’t been dusted with anti-caking agents. If you’re out of mozzarella entirely, you can substitute with Monterey Jack, or even a mild Provolone. Just know that Provolone adds a little bit more of a sharp, tangy note than the classic gooey sweetness we are looking for.

Regarding the herbs and seasoning—this is where we need to be careful. The recipe asks specifically for dried Italian seasoning blend and garlic powder. Those dried ingredients bake up differently than fresh ones. They allow the dough to bake up crispy on top rather than steaming because fresh herbs carry a lot of water. If you absolutely must use fresh herbs, like fresh basil or oregano, you need to chop them *super* fine and cut the amount nearly in half, or you risk having a soggy topping. Trust me; the dried stuff wins this bake-off!

For the flour, we stick to all-purpose flour, as the recipe requires a specific balance for that chewy rise we discussed. However, if you’ve ever run into issues with flour in your baking projects before, I highly recommend checking out my tutorial on how to make a simple cake flour substitute. While it’s not directly for this yeast bread, understanding ingredient behavior helps you adapt when supplies run low next time!

As the notes mention, you can use pre-shredded or freshly shredded mozzarella, so feel free to save a few minutes there. But if you make this bread often, I might suggest buying the block; the flavor just seems a touch fresher when it hasn’t been sitting pre-shredded in the bag for weeks!

Storage and Reheating Instructions for Leftover Italian Herb Cheese Bread

This is the part where I have to impart some necessary reality checks—storing bread is an art, and this cheesy loaf needs a little TLC to stay wonderful the next day. The good news is that this bread holds up quite nicely, especially since we used oil and cheese, which keeps it from drying out instantly.

If you have any leftovers from your batch of Irresistible Copycat Subway Italian Herb Cheese Bread, you can absolutely keep it on the counter for a couple of days. Just make sure you wrap it up tightly! I usually use plastic wrap first, wrapping it snugly to keep the moisture in, and then I often place that wrapped loaf inside a large zip-top plastic bag. This traps any steam but keeps it from getting stale in the open air. It should stay perfectly fine at room temperature for about two days. After that, the texture starts to change, you know?

Now, the reheating is crucial. If you happen to grab a piece the next day and it feels a little bit soft or chewy instead of perfectly crisp, please, PLEASE do not reach for the microwave! While the microwave warms it up instantly, it turns the crust back into a rubbery mess within seconds. That’s no way to treat superior cheese bread!

The best way to bring your Italian Herb Cheese Bread back to life is in the oven. You want to mimic the exact environment it cooked in originally. Set your oven to about 350°F (175°C). Pop the slice or loaf directly onto the wire rack, or if you’re just reheating one slice, use a small piece of foil underneath it just in case a little cheese has hardened.

Heat it for about 5 to 7 minutes. You’ll know it’s ready when the cheese softens back up and the crust gets that perfect little audible crunch when you tap it with your finger. If you’re reheating the entire loaf, just give it 10 minutes. It restores the freshness so well that you’d swear it just came out of the oven the first time. Keep it sealed tight between uses, and enjoy your saved treasure!

Serving Suggestions for Your Irresistible Copycat Subway Italian Herb Cheese Bread

Okay, you’ve pulled this gorgeous, herb-flecked loaf out of the oven. It’s golden, the cheese is still gooey, and the house smells incredible. What are you going to serve it with? Part of the fun of making a truly great copycat is enjoying it with meals that let that garlic-herb flavor shine! Honestly, you could just stand over the counter and eat the whole thing plain, but trust me, pairing it makes it a full event.

First and foremost, since this bread is modeled after a sandwich side, it’s the perfect partner to any hearty, saucy main course. Think about what needs a sturdy, flavor-packed piece of bread to dip! Marinara sauce, of course, is the obvious champion here. I make a big batch of sauce sometimes just to use for dipping this bread because the salty cheese soaks up the tomato flavor perfectly. If you’re looking for a fantastic, easy sauce recipe that pairs beautifully, you have to check out my instructions for amazing homemade simple pasta sauce in 30 min. It’s quick, and it’s begging for this cheese bread!

But it’s not just for Italian nights! This bread is fantastic alongside soups, especially the rich, cozy ones that usually call for a standard dinner roll. We are talking chili, beef stew, or a creamy tomato basil soup. My absolute favorite pairing, though, is when I make a big bowl of my comforting ultimate bean with bacon soup. Nothing beats dipping a warm, herby corner of this bread into a savory, smoky broth. It’s pure comfort food!

For a lighter lunch or dinner setup, treat this loaf as the main event for dipping. Serve it alongside a huge, crisp Caesar salad or a simple Italian chopped salad. Slice it thick, toast it slightly longer under the broiler for an extra crisp edge, and use it to scoop up any dressing left behind on your plate.

If you are serving a crowd, slice it differently than you normally would. Instead of one long loaf presentation, cut it into small square ‘dipping sticks’ after it cools just a touch. That way, everyone can grab one or two pieces without feeling like they are diving into the main course! It disappears fast, so be prepared to make a double batch if you’re having company!

Frequently Asked Questions About Making the Copycat Bread

I know when you tackle any homemade bread, especially one meant to replace a fast-food favorite, you end up with a million little questions buzzing in your head. That’s totally normal! I’ve tackled the ones I get asked most often about ensuring this Irresistible Copycat Subway Italian Herb Cheese Bread tastes exactly right.

Why isn’t my dough rising, even though I warmed the water?

Oh, the dreaded flat dough! This almost always comes down to the yeast itself. First, double-check your water temperature. If it was over 120°F, the heat likely killed the little organisms before they could even wake up. Second, check the date on your yeast packet. If it’s old, it won’t foam up, no matter what you do. If you are certain the temperature was right and the yeast is fresh, try moving the bowl to a warmer spot—sometimes a drafty kitchen is the culprit. Remember, if it isn’t foamy after the initial 5 minutes, it’s much safer to start over with a fresh packet of yeast!

How far ahead of time can I prepare the dough for this Italian Herb Cheese Bread?

You have options here, which is great for planning! You can certainly mix the dough, knead it, and put it in the oiled bowl, but instead of letting it rise on the counter for an hour, you can stick that covered bowl right into the refrigerator. This is called a cold fermentation. It will take much longer—I usually leave it overnight, say 8 to 12 hours. The long, slow rise actually develops a richer flavor in the final loaf! Just make sure to pull it out of the fridge about an hour before you plan to shape and top it so it can warm up slightly before baking at 400°F.

Can I use shredded Parmesan cheese instead of mozzarella for that “herb and cheese” flavor?

You technically *can*, but you’ll change the entire signature texture of this copycat bread! Mozzarella is key because it’s relatively mild and melts into huge, glorious, stretchy puddles that cook right into the crust. Parmesan, while delicious, is much saltier and dryer. If you use too much Parmesan, you risk having a bread surface that might crack or feel a little greasy rather than gooey. If you want to mix them, I’d suggest sticking to 75% mozzarella and mixing in just 25% finely grated Parmesan for a little extra zing. It adds a nice salty background note that complements the herbs!

What if I don’t have Italian seasoning? What herbs should I use instead?

That’s a fair question, especially if you’re staring at a spice rack full of individual containers! The classic Italian seasoning blend is usually a mix of dried oregano, basil, thyme, marjoram, and sometimes rosemary. If you don’t have the blend, create your own small pinch using roughly equal parts dried oregano and dried basil, and then add a tiny pinch of dried thyme. Garlic powder is non-negotiable, though! That dry powder is what gives you that distinct, non-spicy savory note that you associate with that specific sandwich bread. If you want to save time on sauce later, check out my quick recipe for amazing homemade simple pasta sauce in 30 min; it’s perfect for dipping!

Estimated Nutritional Snapshot for This Italian Herb Cheese Bread

I always find it helpful to know roughly what I’m tucking into when I bake up a treat like this! Since this is homemade dough with real cheese, the numbers are going to be different from what a massive chain reports, but this gives you a general idea of what one slice looks like based on standard ingredient calculations. Keep in mind these estimations are based on dividing the whole loaf into standard serving sizes.

Here’s a quick look at the estimated breakdown per serving slice:

• Calories: About 180 calories. Not bad for something this delicious!
• Fat: Around 5 grams total fat.
• Carbohydrates: About 28 grams. That’s the flour doing its job!
• Protein: Solid 7 grams, thanks mostly to that mozzarella cheese.
• Sodium: Roughly 250 mg. It’s a little higher because of the salt in the dough and the cheese, so be mindful if you are having a super salty meal alongside it.

Just a quick heads-up: these figures are estimates only. If you swap out ingredients—say, using whole wheat flour instead of all-purpose, or using low-fat cheese—the numbers will change, of course. But for the genuine experience of our Irresistible Copycat Subway Italian Herb Cheese Bread, these numbers are pretty close to the real deal!

Share Your Bake

I am genuinely so excited for you to try this recipe! Pulling that piping hot, cheesy, herby loaf out of the oven is seriously one of the best kitchen moments. Once you’ve made your own batch of the Irresistible Copycat Subway Italian Herb Cheese Bread, I would love to hear all about it!

Did you stick exactly to the herb blend? Did you try the soft-crust trick with melted butter? Jump down into the comments below and let me know what you thought! Five stars? Ten stars? And if you snapped a picture of that glorious melted cheese pull, tag me on social media! Seeing you enjoy the fruits of your labor truly makes my day.

Estimated Nutritional Snapshot for This Italian Herb Cheese Bread

I always find it helpful to know roughly what I’m tucking into when I bake up a treat like this! Since this is homemade dough with real cheese, the numbers are going to be different from what a massive chain reports, but this gives you a general idea of what one slice looks like based on standard ingredient calculations. Keep in mind these estimations are based on dividing the whole loaf into standard serving sizes.

Here’s a quick look at the estimated breakdown per serving slice:

• Calories: About 180 calories. Not bad for something this delicious!
• Fat: Around 5 grams total fat.
• Carbohydrates: About 28 grams. That’s the flour doing its job!
• Protein: Solid 7 grams, thanks mostly to that mozzarella cheese.
• Sodium: Roughly 250 mg. It’s a little higher because of the salt in the dough and the cheese, so be mindful if you are having a super salty meal alongside it.

Just a quick heads-up: these figures are estimates only. If you swap out ingredients—say, using whole wheat flour instead of all-purpose, or using low-fat cheese—the numbers will change, of course. But for the genuine experience of our Irresistible Copycat Subway Italian Herb Cheese Bread, these numbers are pretty close to the real deal!

Share Your Bake

I am genuinely so excited for you to try this recipe! Pulling that piping hot, cheesy, herby loaf out of the oven is seriously one of the best kitchen moments. Once you’ve made your own batch of the Irresistible Copycat Subway Italian Herb Cheese Bread, I would love to hear all about it!

Did you stick exactly to the herb blend? Did you try the soft-crust trick with melted butter? Jump down into the comments below and let me know what you thought! Five stars? Ten stars? And if you snapped a picture of that glorious melted cheese pull, tag me on social media! Seeing you enjoy the fruits of your labor truly makes my day.

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