The bread you use to make a sandwich can elevate it from mundane to magnificent. It provides structure, texture, and flavor. This subway copycat bread is a great foundation to build a sandwich of greatness on.
Now, there is one item you must have in order to make this soft and fluffy subway copycat bread. The dough is super soft and tender, so it needs some kind of form to help shape the bread and let it rise. Otherwise you end up with a flat bread. You will need a metal (This is what I used) or a silicone baugette pan. If you’ve ever noticed they use a silicone mold at subway to bake their bread in.
This dough for this bread begins by adding warm water, yeast, sugar, and olive oil to a bowl. Then allow the mixture to sit for 5 minutes. At this point, you mix in a cup of flour until combined followed by another cup of flour. You can do this my hand, but I mix mine in my kitchen aid. Now add flour 1/4 a cup at a time until a soft dough is formed. It should pull away from the sides of the bowl, but will be sticky at the bottom of the bowl.
At this point, I divide the dough into 2 and roll each out into about a 15 inch lond loaf. It’s the length of my baugette pan. Depending on the pan you use you may need to divide your dough into 3 or 4 pieces. Once the loaves are formed, you need to cover the loaves and let then raise for 1 hour.
After the bread has time to rise, it’s time to bake. The loaves take about 25 minutes to bake in a 350 degree oven. Remove from the oven and rub the top of the loaves with butter and allow the bread to cool for 30 minutes. Once it is cool, you can slice and make your sandwiches.
Be sure to stop by on Thursday. I will also be sharing a copcat recipe for Subway’s sweet onion sauce. It is perfect to serve with any sandwich you serve on this delcious bread.
- WARM WATER
- OLIVE OIL
Subway Copycat Bread
Real Mom Kitchen
- 1 cup warm water 110 degrees F
- 1 Tbsp yeast
- 1 Tbsp sugar
- 4 Tbsp olive oil
- 1 ½ tsp salt
- 2 ½ to 2 ¾ cups flour
- In the bowl of your stand mixer, add the water, yeast, sugar, and olive oil. Allow to sit for 5 minutes.
- Add 1 cup of flour and mix with the dough hook for 3 to 5 minutes. Add an additional cup of flour and mix until well combined. Continue adding the flour, ¼ cup at a time, until a soft dough is formed. The dough should still stick to the bottom of of the bowl, but pull away from the sides. Allow the dough mix for around 8 minutes.
- When the dough has come together but is still sticking a bit to the bottom of the bowl, turn it out onto a lightly floured surface and knead until smooth. The dough should be very soft. Shape the dough into a ball and return it to the bowl. Cover the bowl with plastic wrap and allow the dough to rise for a half hour.
- Turn the out onto a clean surface that have been sprayed with non-stick cooking spray. Divide the dough into 2. (That is what works for the baugette pan I have). Roll each piece of dough into a long skinny loaf that is about 15 inches long.
- Place the rolled loaves onto the baugette pan. Cover the loaves with a greased piece of plastic wrap or a flour sack towei. Allow the loaves to rise until doubled, about an hour.
- Preheat the oven to 350 degrees. When the loaves are ready, bake them at 350 deegrees for 25 minutes until golden brown.
- Rub the tops with a stick of butter and cover them with a dish towel to cool. Allow cool for at least 30 minutes. Then slice lengthwise and top with your favorite sandwich fixings. Seves 4-6.
This recipe is adapted from Bless This Mess.