THE BEST HOMEMADE SUBWAY-STYLE BREAD – SUPER SOFT AND FLAVORFUL

In a large bowl, mix the active dry yeast with warm (not hot) milk and stir until combined.

Add the sugar and mix into the liquid ingredients.

Add the lightly beaten egg, room temperature butter (or margarine), and a bit of oil; mix with a spoon.

Incorporate the all-purpose flour gradually, stirring with the spoon until the dough becomes more consistent.

When the dough is sticky, add the salt and continue mixing until it begins to pull away from the sides of the bowl.

Transfer the dough to a lightly floured surface and knead for about 10 minutes until it is very smooth, elastic, and no longer sticks to your hands.

Place the dough in a lightly greased bowl, separate a small piece for the fermentation test, and cover the rest.

Let the dough rest in a warm place (like inside a turned-off oven or cupboard) for about half an hour, or until doubled in volume.

While the dough rises, prepare the topping: mix the melted butter or margarine with finely minced garlic and dried parsley to taste.

After the dough has risen, gently punch it down and divide it into portions of approximately 100g to 110g each.

Roll out each dough portion with a rolling pin into a rectangle, and then roll it up into a baguette shape, keeping the seam underneath.

Arrange the shaped baguettes on a baking sheet lightly dusted with all-purpose flour, leaving a small space between them.

Cover the baking sheet and let the baguettes rest again for a short period until they rise again.

Brush the surface of each baguette with the reserved garlic spread and optionally sprinkle grated Parmesan cheese on top.

Using a sharp knife or razor blade, make shallow cuts on the top of each loaf to ensure the final shape during baking.

Bake in a preheated oven at 350°F (180°C) until the loaves are golden brown (approximately 30 minutes), checking for doneness by color and aroma.