Homemade Subway Bread Recipe

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I’ve been subjecting myself to a crazy thing that I saw Kim over at The Kim Six Fix (the blog formerly known as The Money Pit) do. I don’t know if she made it up, or saw it somewhere and wanted to do it, but either way, it’s crazy. She vowed to only spend $20 a week for a whole month. $20 for food, gas, eating out, EVERYTHING! Everything except for bills and things you have to pay.

After a harsh slap in the face when we did our taxes and a few other bumps in our road, I decided it was something that I wanted and needed to do too. The timing is great for me. Since we are planning on moving in a few weeks I don’t mind that this little project is going to eat up my food storage (less to move!), and every penny saved before April 15th is needed… who knew you should be paying quarterly taxes when you become self-employed?! We sure didn’t.

$20 gets you nowhere, really. Last week I bought 4 gallons of milk, 2 loaves of bread, 6 tomatoes, and a package of salami. This week I need to buy gas (should have filled up before I decided on this little adventure…) and milk will suck up the rest. I wasn’t even going to tell you about it because I was afraid I wouldn’t be able to do it, but I think being accountable will be good for me.

All that being said… I needed a Subway sandwich on Friday and I needed one bad. I had $6 left for the week and one foot-long isn’t enough for our family of 5. So I decided I’d just make some at home (and spent the money on enough salami for about 6 sandwiches) . The key to this was finding the perfect homemade Subway bread recipe. Those sub buns are key! I scoured the internet and went with a recipe from Copycat Recipe Guide. I decided to just make white bread too which isn’t normal for me, but I really wanted to make sure I felt like the experience was a treat.

You guys, they turned out amazing! Really and truly. Plus, it wasn’t all that hard to do. Next time I’m going to double the recipe so that I have some leftovers and I’m going to try to freeze them. Lucky for me I found a jar of pickled banana peppers in the pantry too. My sandwich was half banana peppers and half everything else because those are my favorite thing ever.

The homemade Subway bread was just perfect. It had a very soft crust (thanks to a little butter and letting them steam in a towel as they cooled), light middle, and kind of smashed into nothing when you ate it. Just like the real thing. Sure, Subway is cheap, but it’s pretty fun to make them at home. Your family will be shocked and amazed at your mad skills and you’ll be able to put on as many banana peppers on as your heart desires. Best deal ever!

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If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!

Homemade Subway Bread Recipe
Makes: Makes 4 9-inch sub buns
  • 1 cup warm water (110 degrees F)
  • 1½ tablespoon yeast
  • 1 tablespoon sugar
  • 1½ teaspoon salt
  • 4 tablespoon olive oil
  • 3 to 3½ cups all-purpose flour
  1. In the bowl of your stand mixer add the water, yeast, sugar, salt, and olive oil. Let the mixture stand 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. Let the dough mix for around 8 minutes total.
  2. 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.
  3. After the dough has risen turn it out onto a clean surface and divide it into 4. Roll each piece of dough into a long skinny loaf that is about 9 to 10 inches long. Place the rolled loaves onto a baking sheet lined with parchment or a baking mat. Repeat with the rest of the dough. Allow at least 2 inches in between each loaf on the pan. Cover the loaves with a greased piece of plastic wrap and allow the loaves to rise until doubled, about an hour.
  4. Towards the end of the rising time preheat the oven to 350 degrees. When the loaves are ready, bake them in the preheated oven for 25 minutes.
  5. When the loaves come out of the oven rub to tops with a stick of butter and cover them with a dish towel to cool. Let the loaves cool for at least 30 minutes before cutting down the middle and topping with your favorite sandwich fixings.
Rubbing the loaves with butter and covering them with a towel to cool are part of what keeps them very soft, so be sure not to miss those steps.


Recipe adapted from Copycat Recipe Guide.

(And can you spy the random green crayon in my picture? How did that get there?!)

Just top with your favorite sandwich toppings and a heavy hand of mayo and you’ll have yourself something ridiculously close to an authentic Subway sandwich made at home. Even if you aren’t craving Subway, this homemade Subway bread recipe is a great one to keep on hand for any future hoagie needs.

Wish me luck on my crazy goal too! One week down, three weeks to go.

You guys are great.


Homemade Subway Bread

191 comments on “Homemade Subway Bread Recipe

  1. Perfect fail proof recipe! I am a novice bread maker and have made this recipe about 3 times now. Each time it has turned out perfect and delicious!

  2. Just tried this and I definitely did something wrong. The bread is very dense and flat. Any suggestions from advanced bread makers?

      1. Chop that up and drdry it out for croutons. I find using only whole wheat to be denser and more spongey, use half white flour. My first attempts at bread always came out flat,dense and yeasty tasting and once I figured out why I haven’t had issues since. I underkneaded and let it rise too high, which makes it fall flat in the oven. I always knead 15 minutes. When rising do not let it go higher than doubled, it’ll rise more in the oven and if it gets too big before crusting up hit falls. I also only use one tsp salt with this recipe, salt hinders risingfrising. Hope this helps!

    1. You need to proof your yeast, I would suggest not adding the salt until you put in your second cup of flour, salt kills yeast and if your yeast is already week it may have finished it off.

  3. Another hubby approved recipe! Perfect for a picnic lunch in the mountains. I had to cut the yeast by a 1/3 because of my high altitude(7000′). They still flattened out…..I got sidetracked during the 2nd rise and over-inflated the poor things so they fell . No matter….they tasted wonderful!

      1. Oh haha….remember…he was eating. It had to be roast beef, mayo and cheese only. I tried to slip cheddar jack cheese by him the first day….busted….2nd day he got the yummy processed stuff they label as American. Me…I kept the cheddar jack and the only toppings I had available…..lettuce and red onion. I hate it when the cupboard is bare….oh well…they were still drool worthy!!

      1. very easily done by hand, no expensive gadgets required from my experience. Just takes a little more elbow grease. I have been making bread and buns for years without mixers or bread machines etc.

        1. This may be a dumb question, but I am new to this bread making thing. I will be doing this by hand. Is it something you need to be careful not to overwork?

      2. this is looking so far like a great recipe, it in the first rise now so we shall see. Anyway Katie you are going to find this bread making thing addicting but in a healthy way. You should start looking for a stand mixer with a dough hook, better yet just a low end Kitchen aid model. I like them cause there are some neat attachments for lots of other stuff. You will use this mixer for everything. I found the best price on my white classic model on Amazon, but Walmart was close. Maybe even a thrift store may have a used one.

  4. For some reason mine don’t seem to want to brown, what did I do wrong? I’m not trying to burn them but they’ve been in for 30 minutes now

    1. We shall see, I Only had 1 cup all-purpose flour on hand but a bunch of bread flour. so I used the 1 cup then the rest with the bread flour. Its rising now so — results later.

  5. Ooh this is very nice, I used to work for Subway, we’d spritz some water on the top of the bread and roll them in seasonings too for our italian herbs and as well as our oats bread. You can do the same thing for these if you want specific types of bread. I highly suggest experimenting with these seasonings because you can make your ideal sandwich bread this way ^^

  6. Success – kind of. This came out tasting great and made a great sub but not quite subway. I think I know why and I did a few things different I probably shouldn’t have. The issue I had was good bread but it flattened out. Still baked fine but not a round slice more of a flat oval. Reasons, I think. First of all I used 2/3 bread flour 1/3 all purpose because that is what I had on hand. 2nd I used packaged active dry yeast rather than the bulk in a jar. 2 packages make real close to the 1 1/2 tbls in the recipe so I did that, – well I think my bread rose too fast so maybe I should use the bottled yeast or just use 1 packet, another reason is maybe it was too warm where I had it rising. Room temp may have been better.It rose to more than double in 35 minutes well short of the hour. Lastly Parchment paper, – who uses this stuff, really? I just lightly buffed a non stick baking sheet with grease then sprinkled a little corn meal to put the loaves on to rise and bake. I don’t think that was my problem I am sure it was just rising too fast and I need to control that better. I am going to experiment baking it on a pizza stone next go around to see how it does as well.

  7. Turned out great…. sort of. First time for me trying anything like this but end result was good tasting with my “everything” seasoning sprinkled on top :) I was good up until putting it in oven. I brushed the top of loaves with whisked egg white and water to sprinkle my seasoning on just before popping into oven. When I brushed it on, it flattened my bread :( next time I’ll maneveur that step. Thanks for sharing