Homemade Subway Bread Recipe

Homemade Subway Bread

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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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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.


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155 comments on “Homemade Subway Bread Recipe

  1. I did this tonight And WOW, it turned out great! Only one gripe… You should list the flower by weight. 120 grams to a cup. I found 440 grams worked with this. But yes, you hit the Subway bread on the head! Excellent!

  2. I have tried this recipee twice. In the substance is not similar with SUbway.. Subway is hardly to break and soft.. is there any special YIS for yr recommendation or special floor I should use?

    1. good luck and enjoy ! bake by weight if you can , instead of cups and spoonfuls ..One cup = 120 grams . this is very good recipe ..you can shape it different for hot dog and hamburger buns ..I have also made it into boules and made dinner rolls with it :)

  3. I made this recipe today! Was AWESOME! Love the part about adding butter once cooked. It certainly made all the difference.

    THANKS SO MUCH for sharing! It’s the best! I will be making it over and over.

    (Used canola oil instead of olive oil, didn’t have olive oil)
    (Only needed about 2.5 cups of flour to get the right consistency.)

  4. I made them and they turned yummi, real subway, thanks for.sharing tomorrow I will Dow it again.love it

  5. Thanks for sharing such a good recipie,.made it and.they turned real.good,.tomorrow.will.do.it again

  6. I’ve been making this recipe with great success, I have been making “buns” and “hotdog” sizes and whoa……….my kids and husband say no more grocery bread! Which is awesome because we buy strictly organic processed food, so this will save a ton of dough (see what I did there) anyway, I’ve made breakfast sandwich w cheese egg bacon, deli sandwich, cheeseburgers and hotdogs (organic/local fixings of course) garlic rolls, and just plain ol butter and jam. I want to thank you so much for posting this EASY and SIMPLE recipe. I plan to use this as long as we are eating bread !!!

  7. I made this today. It’s so fluffy and yummy! I had a problem with the shaking, though. Do you have a video you recommend for how to shape the loafs? Mine came out kind of lumpy.

    1. I don’t have a video but that’s a fabulous idea! Mine aren’t always pretty, but my moms… beautiful! She should show us and I’ll film :)

  8. Hey! This recipe looks amazing! I found your recipe, and I followed the directions exactly as you explain…. The bread turned out perfect! I loved it!

  9. I made this recipe as close as possible and the rolls came out like breadsticks, I put the right amount of yeast in and let it rise the right amount of time. Im going to try this again.

    1. Any number of reasons:

      1)salt can kill yeast so try mixing the salt with the other dry stuff before adding the “yeasty water”
      2)old yeast. Assuming you proofed it, it should have a creamy froth on top of the water (maybe 1/8″-1/4″ depending on container used–I use a two cup measuring cup)
      3)location you used to proof it was too cool (s/b around 75oF). It’ll still rise at cooler temps but will take another 1/2 hr or so.
      4)water used was too hot ; should be around 100-110oF.
      5)over-kneaded the dough at the start.

    1. use 25% whole wheat flour so 3/4C w.w. and 2 1/4C white flour so it totals the same as the original. So, as much w.w. you add, subtract that amount from the white. Don’t go over 40% w.w. though. It’ll be really dense if you do.

  10. The recipe is great . But for some reason the outer part of the sub is a bit hard for some reason but the inside is soft . Any idea of what I’m doing wrong ?

  11. This is currently my go-to recipe. I’ve started doubling the batch and it turns out great. Splitting this into 8 parts makes perfect hamburger sized rolls. Adding Italian seasoning and cheddar before the final rise makes a great treat. I must say these are nothing like Subway imo, rather, very close to a Jimmy John’s bun.