Making Subway Bread At Home: Why I Bother
You know that warm, irresistibly soft scent that hits when you walk into a Subway shop and it just grabs your nose? Yeah, that’s why I started chasing down this Subway bread recipe ages ago. The first time I tried, the bread looked more like sad canoe paddles than those pillowy loaves. My brother still teases me about it. But after a zillion tries (and quite a few sandwiches eaten out of stubbornness), I’ve finally got a homemade subway bread that’s pretty close to the real thing–at least as close as my wonky oven allows. Grab a cuppa ‘cuz this isn’t your standard robotic recipe roundup.
Why You’ll Love This (Or At Least Find It Funny)
I make this when I want to feel like an absolute sandwich wizard and, honestly, my family goes bananas for it, especially because they can choose their own fixings. It’s got that sweet, slightly chewy bite; you know the one. Oh, and when it rains? Nothing like the smell of fresh bread to fight the blahs (or drown out the smell of wet dog—long story, don’t ask).
Sometimes the dough is too sticky, and I find myself muttering about it sticking to everything except where I want. But that’s part of the fun, I guess. Actually, I recommend using this bread for more than just subs. It makes a mean bacon sarnie the next morning (cold sandwiches for breakfast—might just be a me thing).
What You’ll Need (but Flexibility is Key)
- 4 cups (500g) strong white bread flour (or half bread, half all-purpose if that’s what’s lurking in the cupboard)
- 2 tablespoons sugar (I occasionally swap for honey if feeling earthy, but then you need a tad less water)
- 1 1/2 teaspoons salt (grandma would lecture if I skimped, but I’ve gotten away with 1 tsp before!)
- 1 tablespoon instant yeast (or two sachets, whatever’s easier to grab)
- 1/4 cup (60ml) neutral oil—vegetable or sunflower; olive oil in a pinch, but it makes the flavor more, well, olive-y
- 1 1/3 cups (310ml) warm water (I just use tap, warm to the touch, nothing scientific but not hot enough to poach an egg, obviously)
- Optional: 1 tablespoon milk powder (sometimes I toss it in, sometimes I forget—no one’s yelled at me yet)
- Bonus: sesame seeds or Italian herbs for topping (sometimes poppy seeds if I’m feeling fancy)
Let’s Make the Bread (Don’t Overthink It)
- First off, dump the flour, sugar, salt, and yeast into a big bowl (yes, you can use a stand mixer—I do when I’m feeling lazy. Hand mixing works fine though, just prepare to get flour everywhere. On second thought, maybe do this in a mixing bowl placed in the sink — cleanup is a breeze then).
- Add the oil and about 1 cup of the water, stirring or mixing until the dough starts to form; add more water if it needs it, a dribble at a time. If it’s looking shaggy, you’re on the right track.
- Knead the dough—by hand for about 10 minutes or with the dough hook for 7ish. It goes from sticky to smoothish—mine always looks a bit weird here but it turns out okay.
- Drop the dough in a lightly oiled bowl, cover with cling film or a clean tea towel (I’ve even resorted to a shower cap. Don’t judge) and let it rise in a warm spot until doubled. Usually about an hour. In winter, I stick it in the oven with the light on and hope for the best.
- Punch the dough down (this is the fun bit). Cut into 4 chunks for classic footlong subs, or more for “mini” versions. Roll each piece into a rectangle, then roll up into a logs about 12 inches long. Pinch the seams shut, plop onto a lined tray, and cover—let rise again for 30-40 minutes or till puffy. Don’t stress if they look a bit, um, misshapen.
- Preheat your oven to 180C/350F. Brush each “log” with water or milk for a shinier top (I sometimes skip this and just sprinkle seeds/herbs straight on). This is where I usually sneak a tiny nibble of dough—probably shouldn’t admit that.
- Bake 18-22 minutes till lightly golden and they sound hollow when tapped. Remove, resist the urge to cut right in (but who am I kidding, I always do and burn my tongue; you’d think I’d have learned by now).
Tricks and Lessons Learned (the Hard Way)
- If your dough is sticking everywhere, rub a bit of oil on your hands rather than add more flour—that’s one fight you just can’t win with flour.
- Letting it rise too long turns things a bit sour; then again, some folks like that. I prefer a gentle, not-too-yeasty flavor.
- Bread flour does make a difference for texture… but I’ve made it with nothing but AP flour in a pinch, and everyone survived.
Variations From My Kitchen Experiments
- Try adding a tablespoon of parmesan and a pinch of garlic powder—really ups the Italian Sub feel.
- Sweet tooth? Sub out a tablespoon of sugar for brown sugar, adds a subtle depth (or so I tell myself).
- Once I tried a wholemeal version—bread came out so dense it could’ve doubled as a doorstop. Maybe try half-and-half if you’re keen.
What If I Don’t Own a Stand Mixer?
Just dig in with your hands (or get a kid to help, they love the sticky mess). Kneading is a bit like a workout, minus the gym price tag. No dough hook? A big wooden spoon does in a jam. Oh! And if you want to see kneading in action, King Arthur Baking has a handy video—I’ve watched it so many times I could probably recite it (almost!).
How to (Maybe) Store It
Pop cooled bread in a sealed bag or container, keeps on the counter two-ish days… though honestly, in my house this stuff disapears so fast there’s never leftovers for a third day (and if you try to hide a loaf in the freezer, someone always finds it before you remember it’s there).
If You Wanna Serve It Like I Do…
I love these sliced up warm for Sunday lunch, with way too much butter or layered up with roast beef. Sometimes, we do a “Sub Night” with bowls of toppings for everyone to build their dream sub. (Pickled jalapeños are a must in my crowd—just a heads up if you’re brave.) This bread is killer with leftover roast chicken and crispy lettuce, too.
Lessons I’ve Learned (A Few the Dumb Way)
- Letting the dough rise somewhere drafty = pancake bread. I once stuck a batch on the counter near a freezing window and lived to regret it.
- If you rush slicing, it squishes. I know the wait is torture, but let it cool—mostly. Or, well, just accept a smushed (but delicious!) sandwich.
- Using too much flour while kneading gave me dry loaves that nobody reached for twice. Less is more here.
Crowd Q&A (Yes, These Are Real)
- Can I freeze these? Absolutely! Slice ‘em first for easy grabbing. They defrost pretty well—if you toast them a bit, nearly good as day one.
- Is it vegan? Yep, if you skip the milk powder. No eggs, no dairy (unless you drizzle that milk on top, but it’s not vital).
- Do I need bread flour? In a perfect world, sure… but regular flour (plain, all-purpose, whatever you call it) does fine. Texture’s a little fluffier with bread flour, but no need to buy a whole bag just for this.
- How do I get that signature Subway smell? Ha! A million-dollar question. Some say it’s the combination of sugar and yeast and maybe a bit of magic. Sadly, there’s no candle for it (yet).
- Something’s gone wrong—help! Bread not rising? Check your yeast isn’t ancient—anything past date just sulks in the bowl. Dough super sticky? That’s normal early on (resist the flour temptation!) but if it’s runny, add a tablespoon of flour at a time.
One more thing—if you want to go full bread nerd, Serious Eats does a great recipe breakdown. It’s worth a read if you like all the sciencey bits I sometimes skip over.
So there you go! Subway bread, made in your own oven (and probably eaten right off the cooling rack—don’t say I didn’t warn you). If it flops a bit? Just toss on extra cheese and call it rustic. Works for me most of the time.
Ingredients
- 3 1/2 cups bread flour
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 1 1/4 cups warm water
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- 1 tablespoon nonfat dry milk powder
- 1 egg white (for brushing)
Instructions
-
1In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
-
2Add vegetable oil, salt, and nonfat dry milk powder, and mix.
-
3Gradually add bread flour, mixing until a soft dough forms. Knead for 8-10 minutes until smooth.
-
4Place dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.
-
5Punch down the dough, divide into 4 pieces, and shape into 12-inch rolls. Place on parchment-lined baking sheet.
-
6Cover and let rise 30 minutes. Preheat oven to 350°F (175°C). Brush loaves with egg white, bake for 22-25 minutes until golden and cooked through. Cool before serving.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210 caloriescal
Protein:
6gg
Fat:
3gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
39gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
