Variation Subway Footlong Italian Herbs and Cheese Eat Fresh Bread Roll

Baking - savoury

Preparation time

2h 15min

Total time

2h 35min

Portion

4 portion(s)

Level

easy

TM 6
TM 5
TM 31

by Debbledee

published: 2024/01/21

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Ingredients

Subway Footlong Italian Herbs and Cheese Fresh Bread Roll (clone of)

200 grams water, Lukewarm
1.5 tablespoon dried instant yeast
1 tablespoon caster sugar
1.5 teaspoons salt
30 grams olive oil
320 grams bakers flour
1 teaspoon bread improver
some grated cheese
tablespoon dried italian herbs
20 grams Butter

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Recipe's preparation

Method

Add 200 grams Lukewarm Water
1 1/2 tablespoons dry yeast
1 tablespoon caster sugar

Mix 30 seconds / speed 3
Leave to rest (will activate and froth) in TM bowl for aabout 5 to 10 minutes

Add bakers flour and bread improver (optional). Add oil and salt.
Mix 30 seconds / speed 5

Now select dough knead mode

knead for 8 minutes

Place the dough into a greased bowl, cover with a clean dampened tea towel / chux cloth and place somewhere that is draught free to prove.
The dough should double in size in around 1 hour depending on tempreture

Remove doughand divide into 4 equal portions.
Gently with light pressure roll the 4 portions into a long "subway" roll shape approximatly 20cm in length.
place onto baugette trays and brush with melted butter, top with Italian herd spice mix anda sprinkle of grated cheese.
Cover with something light such as a dampened tea towel or a couple of clean dampened chux cloths and place in a warm draught free place to allow for the second rise for about 45 minutes to 1hr

Turn oven on to pre heat to 180 degrees

Tip - by adding the topping before the second rise this will reduce the possibility of deflating the dough if added after the second rise, they now can go straight into the oven.

After the second rise in bagautte pans place into pre heated oven and bake for 15 - 20 minutes. The time will depend on your oven so please check at 15 minutes to decide if they need a little longer.

Tip

Cooking 1 Handle as little as possible
once first rise is done, tip out on floured bench. Use a knife to decide into 4.

pick up 1 stretch into size of baguette size and put in tray. No extra touching with hands.

Thermomix Model

Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe is created for
TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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