I made a copycat version of Subway’s Italian BMT sandwich early last year. And it was good, mighty good… But, I used a loaf of French bread I picked up at my local grocery store. Not that there’s anything wrong with that, it just has been nagging at me ever since. It just wasn’t quite like the real Subway bread. But this copycat Subway bread is. And it makes all the difference in the world. Every sandwich I made with this bread was to die for. Perfect.
I should add that I can’t bake. I’ve had numerous failures. Many more failures than successes. But, I don’t give up. This recipe for a copycat Subway bread is actually very easy, though not quite fool-proof. Even if you’re a bad baker like I am you can pull it off.
If you’ve even been to Schlotsky’s, try my copycat of their bread and signature sandwich too. If you’re jonesin’ for a Subway classic, make my copycat Subway chipotle southwest sauce.
Copycat Subway Bread
Ingredients
- 1 cup water at 110 degrees F
- 1 ½ tablespoons active dry yeast
- 1 tablespoon sugar
- 1 ½ teaspoons kosher salt
- 4 tablespoons olive oil plus a little more
- 3 cups all-purpose flour more, or less
- stick unsalted butter
Instructions
- Place warm water, yeast, sugar, salt and olive oil into the bowl of a mixer with a dough hook and let stand for 5 minutes until well bloomed.
- Add 1 cup of all-purpose flour and mix for 3-5 minutes until combined.
- Add 1 more cup of flour and mix until combined.
- Continue adding flour 1/4 cup at a time until the dough is nice and soft, about 8 minutes. It should not stick to the sides of the bowl, but will stick a bit to the bottom. If it crumbles and falls apart, it is too dry, so add water (a teaspoon at a time) with the mixer running until the consistency is correct.
- Lightly flour a work surface. Knead the dough until it is smooth and soft. This took me 5 or so minutes. It’s a workout, too, but worth it. Don’t give up!
- Wipe out the mixer bowl and wipe with a paper towel that has been very lightly oiled.
- Shape the dough into a ball and return to the mixer bowl. Cover with wrap and let rise in a warm place for one half to one hour or until it has doubled in size.
- Line a baking sheet pan (or two) with parchment paper.
- Dump the dough onto your lightly floured surface and divide into 4 equally sized pieces.
- Shape (roll) each dough piece until it is a 9″ long loaf that is roughly the same thickness all over. Mine came out about 1 1/2″ – 2″ thick.
- Transfer dough to the baking sheet, keeping them 2″ apart. I needed two pans.
- Cover with plastic wrap that has been sprayed lightly with non-stick spray.
- Place in a warm place and let rise until doubled, about an hour.
- Meanwhile, preheat your oven to 350 F.
- When loaves have doubled, remove plastic wrap and bake for 25 minutes.
- When loaves are done, remove from the oven and immediately rub the tops with the stick of butter. You don’t need much, but you do want to rub the entire top of the loaf. This will give the loaves the perfect crust and texture.
- Cover with a clean towel and let cool for 30 minutes.
- Slice as desired and enjoy!
Nutrition
Nutritional values are approximate.
