Sub bread, commonly known as submarine sandwich bread, is a fundamental component of the beloved sub sandwich, cherished for its delightful crunch on the outside and soft, airy interior. Typically measuring about six to twelve inches in length, this bread is distinctive for its elongated, cylindrical shape, which resembles a submarine, hence its name.

Sub Bread

The texture of sub bread is crucial; it must be sturdy enough to hold generous fillings without tearing, yet tender enough to bite through easily. This balance is achieved through a specific baking process that creates a thin, crispy crust and a fluffy center. The ingredients are simple yet essential, primarily consisting of flour, yeast, water, salt, and sometimes sugar and fats, which enrich the dough and enhance flavor.

Sub bread serves as the perfect canvas for an array of ingredients, from classic Italian cold cuts and cheeses to diverse fillings like tuna salad, meatballs, or veggie delights. The bread’s neutral taste complements the fillings, making it a versatile choice for sandwich lovers. Whether lightly toasted or enjoyed as is, sub bread transforms simple ingredients into a satisfying meal that’s enjoyed worldwide.

Kitchen Tools Needed

  • Mixing Bowl – To combine the dough ingredients.
  • Measuring Cups and Spoons – For precise ingredient measurements.
  • Dough Scraper – To handle and cut the dough easily.
  • Kitchen Scale – Optional but helpful for weighing ingredients for consistency.
  • Rolling Pin – To shape and flatten the dough.
  • Baking Sheet – To bake the bread.
  • Parchment Paper – For lining the baking sheet to prevent sticking.
  • Oven Thermometer – To ensure the correct baking temperature.
  • Pastry Brush – To apply oil or butter on the dough before baking.
  • Wire Rack – For cooling the bread after baking to avoid sogginess.
Sub Bread

Ingredients for Sub Bread

  • 2 teaspoons of active dry yeast
  • 1 cup of warm water (about 110°F to 115°F)
  • 1 tablespoon of sugar
  • 1 tablespoon of olive oil
  • 1 teaspoon of salt
  • 3 cups of all-purpose flour, plus extra for dusting
  • Cornmeal for dusting the baking sheet (optional)

How To Make Sub Bread?

Preparing the Yeast Mixture

Begin by activating the yeast to ensure it’s alive and ready to help your bread rise. In a large mixing bowl, dissolve the sugar in warm water. Sprinkle the active dry yeast over the top and let it sit for about 5 minutes. You should see the mixture become frothy, indicating that the yeast is active.

Mixing the Dough

Once the yeast is ready, add the olive oil and salt to the bowl. Gradually mix in the all-purpose flour, one cup at a time, until a soft dough forms. It might be sticky initially, but as you knead, it will become more elastic and easier to handle.

Sub Bread

Kneading the Dough

Turn the dough out onto a lightly floured surface and knead it for about 8 to 10 minutes. You’re aiming for a smooth, elastic dough that springs back slightly when poked. If the dough is too sticky, add a little more flour as you knead, but be careful not to make it too dry.

First Rise

Place the kneaded dough in a lightly oiled bowl, turning it once to coat it with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free area until it has doubled in size, about 1 to 1.5 hours.

Shaping the Dough

Once the dough has risen, gently punch it down to release any air bubbles. Turn it out onto a lightly floured surface again. Divide the dough into four equal parts. Roll each part into a log shape, roughly 6 to 8 inches long. This will form the classic sub bread shape.

Second Rise

Line a baking sheet with parchment paper and sprinkle it lightly with cornmeal if desired. Place the shaped loaves on the baking sheet, leaving ample space between them. Cover them lightly with a kitchen towel and let them rise again until nearly doubled in size, about 30 minutes.

Baking

Preheat your oven to 375°F (190°C). Once it’s hot and the loaves have risen, you might brush the tops with a little olive oil for a golden crust. Bake the bread in the preheated oven for about 25 minutes, or until the loaves are golden brown and sound hollow when tapped.

Cooling

Remove the baked bread from the oven and place them on a wire rack to cool. This prevents the bottoms from becoming soggy. Let the bread cool completely before slicing to ensure the structure sets properly, making it easier to slice and fill with your favorite sandwich ingredients.

Sub Bread

What temperature to proof dough at?

The ideal temperature for proofing dough is around 75°F to 85°F (24°C to 29°C). This warm environment activates the yeast effectively, encouraging fermentation and helping the dough to rise properly. If your kitchen is cooler, you can place the dough in a slightly warmed oven (turned off after preheating briefly) or near a warm appliance. Always avoid excessively hot locations, which can kill the yeast and prevent the dough from rising, impacting the texture and flavor of your final bread.

What to serve with Sub Bread?

  • Classic Potato Chips: Complement the texture of sub bread with the crunch of kettle-cooked potato chips for a perfect lunch pairing.
  • Coleslaw: A side of creamy coleslaw adds a tangy contrast to the soft, chewy sub bread, making it a refreshing accompaniment.
  • Pickle Spears: Serve crisp dill pickle spears alongside your sub for a sharp, vinegary bite that balances the richness of meat-filled sandwiches.
  • Vegetable Sticks and Hummus: Offer a healthy option with a platter of carrot, celery, and cucumber sticks served with a creamy hummus dip.
  • Macaroni Salad: A scoop of chilled macaroni salad, with its creamy texture and mild flavors, complements hearty subs without overpowering them.
  • Fruit Salad: Brighten your meal with a fresh fruit salad, offering a sweet, light side that cleanses the palate.
  • Garden Salad: A simple garden salad dressed with balsamic vinaigrette can add a fresh, crisp element to your sub meal.
  • Roasted Veggies: Offer a warm side with roasted vegetables like bell peppers, onions, and zucchini, which enhance the sub’s flavors.
  • Soup: Pair your sub bread with a comforting bowl of tomato soup or a chunky vegetable minestrone for a satisfying meal.
  • French Fries: When in doubt, classic French fries are a crowd-pleaser that pairs well with any sub sandwich, providing a salty, crispy side.

Tips For Perfect Results

  • Proof the Yeast: Ensure your yeast is active by proofing it with warm water and a pinch of sugar. The mixture should bubble and foam, indicating that the yeast is alive and ready to leaven the bread.
  • Knead Thoroughly: Spend enough time kneading the dough—typically around 8-10 minutes by hand—to develop the gluten fully, which gives the bread its structure and chewy texture.
  • Control the Dough’s Hydration: Adjust the water content based on the humidity and type of flour. The dough should be tacky but not overly sticky. This helps in forming a smoother, more manageable dough.
  • Use a Preheated Oven: Ensure your oven is thoroughly preheated before baking. A consistent, hot temperature is crucial for achieving a golden crust and fully cooked interior.
  • Steam for a Crispy Crust: Add a pan of hot water to the bottom of the oven or spray the oven walls with water to create steam. This helps in developing a crispy, shiny crust on the bread.
  • Let the Dough Rest: After dividing the dough, let it rest for a few minutes before shaping. This relaxation helps in easier shaping and contributes to a better rise.
  • Score the Dough: Before baking, make a few shallow cuts along the top of your loaves with a sharp knife. This not only adds to the aesthetic but helps the bread expand during baking.
  • Avoid Overcrowding: When placing the dough loaves on the baking sheet, leave enough space between them. They need room to expand without sticking together.
  • Cool on a Wire Rack: After baking, transfer the bread immediately to a wire rack to prevent the crust from becoming soggy. Letting it cool on a rack helps maintain the crust’s crisp texture.
  • Store Properly: Keep leftover bread in a paper bag at room temperature for a day or two. Avoid plastic bags which can make the crust soft. For longer storage, wrap well and freeze.
Sub Bread

Variations for Sub Bread

  • Whole Wheat Sub Bread: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
  • Herbed Sub Bread: Mix in dried herbs like oregano, basil, or rosemary into the dough for a flavorful twist.
  • Cheese-Topped Sub Bread: Sprinkle grated cheese such as Parmesan or cheddar on top of the loaves just before baking for a cheesy crust.
  • Multigrain Sub Bread: Add a variety of grains like flax seeds, sesame seeds, and sunflower seeds into the dough for a crunchy texture and enhanced nutrition.
  • Olive Oil and Garlic Sub Bread: Brush the shaped dough with olive oil and sprinkle minced garlic or garlic powder before baking for a Mediterranean flavor.

Substitutions for Sub Bread

  • Gluten-Free Flour: Replace the all-purpose flour with a gluten-free flour blend if you’re avoiding gluten. Be sure to check the blend is suitable for yeast doughs.
  • Honey for Sugar: Substitute the sugar used to activate the yeast with an equal amount of honey for a slightly different sweetness.
  • Almond Milk for Water: Use unsweetened almond milk instead of water to enrich the dough, giving it a subtly sweet, nutty undertone.
  • Vegan Options: For a vegan version, ensure the sugar is vegan (some sugars are processed with bone char), and use plant-based oils instead of any animal-derived fats.
  • Salt Substitutes: In case of dietary restrictions, reduce the salt or use a sodium-free substitute to cater to low-sodium diets while still providing flavor.
Sub Bread

Health Benefits of Sub Bread

Carbohydrates for Energy: Sub bread is a good source of carbohydrates, providing the body with fuel needed for daily activities. Carbs are essential for brain function and energy throughout the day.

B Vitamins: Whole grain or enriched sub breads are a source of B vitamins such as folate and niacin. These vitamins help in energy production and the maintenance of healthy skin, hair, and eyes.

Fiber Boost: Opting for sub bread made from whole grains increases your dietary fiber intake. Fiber aids in digestion, helps control blood sugar levels, and can contribute to cholesterol management.

Protein Content: Bread made with high-protein flours, such as whole wheat, contributes to your daily protein intake, which is vital for muscle repair and growth.

Low in Fat: Generally, bread is low in fat, making it a suitable option for those managing their fat intake for health reasons.

Versatility for Balanced Eating: Sub bread can be part of a balanced meal by choosing healthful fillings like lean proteins, plenty of vegetables, and healthy fats like avocado or olive oil.

Making Ahead

Sub bread can be prepared in advance to streamline meal preparation. You can make the dough a day before you plan to bake it. After the first rise, punch down the dough, cover it tightly, and refrigerate overnight. The cold slows the yeast activity but doesn’t stop it, allowing a slow, extended rise that can enhance the flavor of the bread.

Storage

To keep sub bread fresh after baking, cool it completely on a wire rack to prevent condensation that can make the crust soggy. Once cool, wrap the bread in a clean, dry cloth and store it at room temperature for up to 2 days. For longer storage, wrap the bread in plastic wrap or aluminum foil, and then place it in a freezer bag. Sub bread can be frozen for up to 3 months. Thaw at room temperature when ready to use.

Reheating

Sub bread is best enjoyed when it’s warm and crispy. To reheat, preheat your oven to 350°F (175°C). If the bread has been refrigerated or kept at room temperature, lightly dampen the crust with water to help re-crisp it as it heats. Wrap the bread in aluminum foil and place it in the oven for about 10 to 15 minutes. If reheating from frozen, no need to thaw; just increase the heating time by a few minutes to ensure it is heated through and the crust is crispy.

Sub Bread

Nutritional Facts

  • Calories: 180 to 250 calories
  • Carbohydrates: 35 to 40 grams
  • Protein: 6 to 8 grams
  • Fat: 2 to 4 grams
  • Fiber: 1 to 2 grams
  • Sugars: 1 to 3 grams
  • Sodium: 250 to 400 milligrams

Additional Nutritional Information

  • Vitamins and Minerals: Depending on the flour used, sub bread can provide various B vitamins (such as folate and niacin), iron, and selenium. Whole wheat versions of sub bread will offer more in terms of fiber, minerals, and vitamins compared to those made with refined white flour.
  • Low in Saturated Fat: Sub bread typically contains very little saturated fat unless made with ingredients like butter or cheese for flavoring.
  • Cholesterol-Free: Basic sub bread recipes do not contain cholesterol, making them a suitable option for heart-healthy diets.

Considerations

  • Whole Grains: Opting for sub bread made with whole grains can significantly enhance its nutritional profile, including higher fiber content, which is beneficial for digestive health and maintaining blood sugar levels.
  • Sodium Content: One of the main considerations with store-bought or commercially prepared sub bread is its sodium content, which can be relatively high. Making sub bread at home allows for better control over the amount of salt used in the recipe.
Sub Bread

Frequently Asked Questions – FAQ’s

While all-purpose flour is most commonly used for sub bread due to its moderate protein content, which provides a good structure and texture, you can also use bread flour for a chewier texture. Whole wheat flour can be mixed with all-purpose for a healthier option, though it may make the bread denser.

To achieve a softer crust on sub bread, brush the dough with melted butter or olive oil before and right after baking. This adds moisture to the crust surface, keeping it softer. Another method is to cover the bread with a cloth as it cools, which traps steam and softens the crust.

There could be several reasons for sub bread not rising, including expired yeast, incorrect water temperature (too hot or too cold), or inadequate kneading. Ensure your yeast is fresh, the water is warm (not hot), and knead the dough thoroughly to develop the gluten.

Yes, sub bread dough can be prepared in a bread machine using the dough setting. After the machine completes the mixing, kneading, and first rise, remove the dough, shape it into logs, and proceed with the second rise and baking in a conventional oven.

You can enhance the flavor of sub bread by incorporating ingredients into the dough. Consider adding dried herbs like oregano or basil, minced garlic, sun-dried tomatoes, or seeds such as sesame or poppy seeds for a textured and flavorful crust.

Sub Bread
Print

Sub Bread

Recipe by JesseCourse: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

2

hours 
Cooking time

25

minutes
Calories

210

kcal

Ingredients

  • 2 teaspoons of active dry yeast

  • 1 cup of warm water (about 110°F to 115°F)

  • 1 tablespoon of sugar

  • 1 tablespoon of olive oil

  • 1 teaspoon of salt

  • 3 cups of all-purpose flour, plus extra for dusting

  • Cornmeal for dusting the baking sheet (optional)

Directions

  • Begin by activating the yeast to ensure it’s alive and ready to help your bread rise. In a large mixing bowl, dissolve the sugar in warm water. Sprinkle the active dry yeast over the top and let it sit for about 5 minutes. You should see the mixture become frothy, indicating that the yeast is active.
  • Once the yeast is ready, add the olive oil and salt to the bowl. Gradually mix in the all-purpose flour, one cup at a time, until a soft dough forms. It might be sticky initially, but as you knead, it will become more elastic and easier to handle.
  • Turn the dough out onto a lightly floured surface and knead it for about 8 to 10 minutes. You’re aiming for a smooth, elastic dough that springs back slightly when poked. If the dough is too sticky, add a little more flour as you knead, but be careful not to make it too dry.
  • Place the kneaded dough in a lightly oiled bowl, turning it once to coat it with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free area until it has doubled in size, about 1 to 1.5 hours.
  • Once the dough has risen, gently punch it down to release any air bubbles. Turn it out onto a lightly floured surface again. Divide the dough into four equal parts. Roll each part into a log shape, roughly 6 to 8 inches long. This will form the classic sub bread shape.
  • Line a baking sheet with parchment paper and sprinkle it lightly with cornmeal if desired. Place the shaped loaves on the baking sheet, leaving ample space between them. Cover them lightly with a kitchen towel and let them rise again until nearly doubled in size, about 30 minutes.
  • Preheat your oven to 375°F (190°C). Once it’s hot and the loaves have risen, you might brush the tops with a little olive oil for a golden crust. Bake the bread in the preheated oven for about 25 minutes, or until the loaves are golden brown and sound hollow when tapped.
  • Remove the baked bread from the oven and place them on a wire rack to cool. This prevents the bottoms from becoming soggy. Let the bread cool completely before slicing to ensure the structure sets properly, making it easier to slice and fill with your favorite sandwich ingredients.

Conclusion

Sub bread is not just a base for sandwiches; it’s a versatile, flavorful canvas that invites culinary creativity. Whether you’re crafting a meaty Italian sub or a vegetarian delight, the bread’s sturdy yet tender nature makes it ideal for an array of toppings and fillings. By making your own sub bread, you control the ingredients, ensuring a healthier option compared to store-bought varieties.

The process of kneading and baking your own bread also brings a satisfying element of personal touch to your meals. Remember, the key to perfect sub bread lies in the quality of the yeast, the kneading process, and proper temperature control during proofing and baking. Embrace the process, experiment with flavors, and enjoy the delicious results of your homemade sub bread.

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