Subway Bread (Italian Herb and Cheese)

For the dough

• 709ml warm water
• 45g dry active yeast (4 tbsp)
• 60g granulated sugar
• 78ml oil
• 20g salt
• 2 eggs
• 30g instant mashed potato flakes, optional
• 1140g bread flour

In the bowl of a stand mixer, whisk together the yeast and water. Whisk in the sugar, oil, salt, eggs, and the mashed potato flakes if using.

Add the flour and knead for 6 minutes on low speed. Rest the dough for 10 minutes.

Shaping & baking

• 1 tbsp oregano
• 2 tbsp garlic powder
• 1 tbsp dried parsley
• 2 tbsp Parmesan cheese
• 1 cup Colby Jack cheese, finely grated

Transfer the dough onto a floured surface and cut into 4 equal pieces. Cut each piece in half again to make a total of 8 pieces. Gently pat and roll each into a 30cm log.

Spray the tops with water, then dredge in the Italian herb blend.

Place the rolls onto silicone sub roll mats and score the tops (3-4 slashes).

Allow the dough to rise until tripled in size (up to 1 hour if rising in a warm place).

Sprinkle the tops with shredded Colby Jack cheese. Bake for 15-18 minutes at 190°C. Cool in the molds before removing.

This recipe makes 8 (280g) footlongs.