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potato flake sourdough Italian herb and cheese bread on a white plate used for a cold sandwich

Potato Flake Sourdough Garlic Herb and Cheese Bread

Garlic herb and cheese bread made with a potato flake starter is a deliciously soft sub bread perfect for your next sandwich. Enjoy it's aromatic blend of herbs and golden-brown cheese crust on top of the bread. This garlic herb and cheese sub bread is sure to elevate your sandwich game.
5 from 4 votes
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Servings 3 14 inch loaves

Equipment

  • Stand mixer (optional, but much easier than kneading by hand)
  • Measuring cups/ spoons
  • Dough cutter and scraper
  • 1 French bread or baguette Loaf Pans (if you don't have this you can use parchment paper on a baking sheet to make your own)

Ingredients
  

Ingredients for the dough:

  • 1/3 cup + ½ Tablespoon Warm Water slowly add in 1 tablespoon at time if more is needed can take up to 1/2 cup depending on the time of year.
  • 1 cup Active Potato Flake starter
  • 3 Tablespoons Olive oil
  • 1/2 Tablespoon Salt
  • 1 Egg
  • 3 Tablespoons Instant mashed potato flakes
  • 3 3/4 cups Bread Flour

Ingredients for the topping:

  • 2 teaspoons Dried oregano
  • 4 teaspoons Garlic powder
  • 2 teaspoons Dried parsley
  • 1/4-1/2 cup Shredded Colby and Monterey Jack Cheese

Instructions
 

  • In the bowl of a stand mixer, combine the potato flake starter, water, oil, salt, eggs, and the mashed potato flakes. Using the dough hook, on low speed, gradually incorporate the bread flour into the wet ingredients until a dough forms.
  • After adding the flour, knead for 6 minutes on low speed. This step helps develop the gluten in the dough, resulting in a better texture for the bread.
  • Cover the bowl with plastic wrap and allow it to rise until almost doubled. You can let it sit at room temperature for about 6 hours, or in a warm place such as a warm oven that is turned off with the light on for about 3 hours.
  • After the first rise, transfer the dough to a clean surface and divide into three equal pieces. This can vary depending on how large you want your sub rolls.
  • Gently pat and roll your dough into logs. With the pan I used, it made three 14 inch logs.
  • Mix together the oregano, garlic powder, and parsley. Spread out in a line on the clean surface. Spray the tops of the logs of dough with water to help the seasoning adhere to the dough.
  • Carefully dredge the tops of each log in the Italian herb seasoning blend. Place each log onto the loaf roll pan.
  • Cover with plastic wrap or place in an airtight container to prevent the dough from drying out. The dough should rise until a bit more than doubled. Allow it to rise at room temperature for about 8 hours or in a warm place such as a warm oven that is turned off with the light on for about 5 hours. You could allow it to sit at room temperature overnight and bake it the morning of the next day.
  • Preheat the oven to 375 degrees. Remove the plastic wrap from then risen dough. Sprinkle the tops of each loaf with shredded Colby and Monterey Jack Cheese.
  • Bake the garlic herb and cheese sub bread for 15-18 minutes at 375°F, or until it turn golden brown and sounds hallow when tapped on the bottom. If the bread is getting too brown on top before the time is up, you can tent some aluminum foil over the top to stop the browning and allow the bread to continue baking.
  • Allow the bread to cool on a wire rack for a few minutes before slicing it into desired lengths for sub sandwiches. The bread can be served warm or at room temperature, depending on your preference.

Notes

  • Make Ahead and Freeze: This bread freezes well, so consider making a double batch and freezing individual portions for future use. Simply wrap the cooled bread tightly in plastic wrap and inside a zip loc bag before placing it in the freezer.
  • It's better to skimp on the first rise time, rather than the second. Don't let the first rise go for too long. If you do, the dough might not have enough strength for the second rise.
  • Remember that all dough recipes might need a bit of tweaking when it comes to the amount of flour. This is because of the changes in humidity, the differences in how people scoop the flour, and even the brand of flour can cause slight differences. Don't be afraid to tweak a tad if it doesn't look just right.
  • If you are uncomfortable with leaving eggs in the dough at room temperature to ferment, choose the egg alternative of ground flax seed and water. See above for additional info on how to do this!
  • Don't go too crazy on the cheese. I wish I had added a bit less on the tops of the bread you seen in the photos. It gave it too much of a crust and the cheese was coming off the tops of some of the bread when bitten into.
  • If you don't have Colby & Monterey jack cheese you can substitute with cheddar cheese. You can also add a bit of parmesan cheese to the tops for added flavor.
  • If you have any of the bread left over and don't want to make any more sandwiches, this bread is great turned into a garlic bread for a pasta night! You can slice the bread long ways, then cut into smaller pieces. Spread on some butter and garlic salt and parsley and bake until toasted.