A simple copycat version of Herbed Subway Sandwich Bread to make at home!
Course: Main Dish
Cuisine: Baked Goodies
Servings: 46" loaves
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
2 1/2cupsAll Purpose Flour(1 cup = 250ml)
1tbspActive Instant Dry Yeast
In a bowl, prepare the yeast for proofing by mixing the active instant dry yeast with sugar and warm water. Let it stand for 3-5 mins until it is frothy.
In a large mixing bowl, add flour along with salt and olive oil. Mix it well. Pour the frothy yeast mixture into the dry ingredients.
Mix well until the dough is lumpy. Invert it onto a clean kitchen counter and knead it well for 5-8 mins at the least. To knead, stretch the dough away from you using the heel of your palm, fold it over, turn it by a quarter and bring it towards you. Repeat this for full 5-8 mins.
The dough would be non-sticky, smooth and when pressed lightly, will bounce back.
Place it a well-greased bowl and cover it with cling film. Leave it in a warm place for upto 60 mins until it is doubled up in size.
Slightly punch down the dough and knead it for another 2 mins. Shape it into a log and cut it into 4 equal parts.
Take each ball of dough and shape it into a long log. Make sure each of them is of same length and width.
Leave them in a warm place for another 30mins or until they have doubled up in size again. Apply some oil on top and sprinkle some mixed Italian herbs on the top (this is optional)
Bake them in a preheated oven at 180°C for 25 mins until they are golden brown on all sides. Once out of the oven, brush some more olive oil on top and cover them with a clean kitchen towel. The bread will have hard crust just out of oven but will soften up once cooled down.
Serve with filling of your choice. I placed fresh lettuce leaves and cheese slice, spread a layer of cheesy mayo and tomato ketchup and filled it with my crispy paneer balls.