Italian Herb & Cheese Bread

From: https://spicedblog.com/copycat-subway-italian-herb-cheese-bread/

Ingredients

For the Bread

  • 1½ cups warm water ~110°F
  • 2 Tbsp instant dry yeast
  • 2 Tbsp granulated sugar
  • 3 Tbsp extra-virgin olive oil
  • ½ Tbsp table salt
  • 1 large egg
  • ¼ cup dried potato flakes
  • 3¾ cups bread flour
  • 1 cup shredded Monterey Jack cheese
  • ½ cup shredded sharp cheddar cheese

For the Toppings

  • 1 Tbsp garlic powder
  • 1 Tbsp grated Parmesan cheese
  • ½ Tbsp dried oregano
  • ½ Tbsp dried parsley
  • ¼ cup shredded Monterey Jack cheese
  • ¼ cup shredded sharp cheddar cheese

Instructions

For the Bread

  1. Using the bowl of a stand mixer, add water, yeast, sugar, oil, salt, egg and dried potato flakes; stir until well combined.
  2. Add flour and both cheeses. Using the dough hook attachment, mix on low speed for 1-2 minutes, or until ingredients are well combined. Increase speed to medium and mix for 6-7 minutes. (Note: The dough should pull away from the sides of the bowl. If it does not, keep adding more flour in 1-2 tablespoon additions until the dough pulls away from bowl.)
  3. Transfer dough into an oiled large mixing bowl. Cover and let rest at room temperature for 30 minutes.
  4. Turn dough out onto a lightly floured surface. Divide dough into 4 equal pieces. Working with one piece of dough at a time, press dough into a ~6"x11" rectangle. Fold the dough lengthwise like you would fold a letter. Roll the dough a bit to create an 11-12” log. Place silicon sub roll mat on baking sheet and place dough into mat. Repeat with remaining pieces of dough. (Note: If you don’t have a sub roll mat, you can use foil to create a similar shape. Just make sure to spray the foil generously with nonstick baking spray.)

For the Toppings

  1. Using a small bowl, combine the garlic powder, Parmesan cheese, oregano and parsley. (Note: The Monterey Jack and cheddar will be used later.)
  2. Brush tops of dough lightly with water and then sprinkle the topping mixture evenly on top.
  3. Spray tops of dough with nonstick baking spray and cover lightly with plastic wrap. Let rise at room temperature for one hour or until doubled in size.
  4. Preheat oven to 375°F.
  5. Using a sharp knife, cut 3 diagonal slices on top of each roll. The slices should be ~½” deep.
  6. Sprinkle the shredded Monterey Jack and cheddar cheeses evenly on top of rolls.
  7. Bake for 16-20 minutes, or until rolls are light golden brown.
  8. Transfer rolls to a wire rack and let cool completely before slicing.