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jimmy john's bread
Mary Kelly

Jimmy John's Bread Recipe

Today, I’m thrilled to share a recipe that brings the beloved flavor of Jimmy John’s right to your kitchen: Jimmy John’s bread.
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Prep Time 5 minutes
Cook Time 18 minutes
Rise time 1 hour
Total Time 1 hour 23 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 231
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup lukewarm water
  • 1 1/2 cups warm water
  • 2 Tablespoons active dry yeast
  • 1 Tablespoon granulated sugar
  • 3 Tablespoons honey or maple syrup for added sweetness and depth
  • 1/3 cup vegetable oil
  • 1 tablespoon olive oil
  • 3 cups high-gluten bread flour
  • 3 cups all-purpose flour
  • 2 teaspoons fine sea salt
  • 1/4 cup freshly grated Parmesan cheese

Equipment

  • Measuring cup
  • Wooden spoon

Method
 

  1. Start by combining the lukewarm water, active dry yeast, and granulated sugar in a measuring cup. Stir gently and let it sit for about 5-10 minutes. This step is crucial for activating the yeast. When it’s ready, you should see a frothy layer forming on top.
  2. In a large mixing bowl, combine the warm water, honey (or maple syrup), vegetable oil, and olive oil. Once combined, add the yeast mixture to this bowl. Mix thoroughly until everything is well incorporated.
  3. In a separate bowl, whisk together the high-gluten bread flour, all-purpose flour, sea salt, and grated Parmesan cheese. This helps to evenly distribute the salt and cheese throughout the mixture, preventing clumps.
  4. Gradually add the dry ingredients to the wet mixture. Use a wooden spoon or your hands to combine them until a dough starts to form. Once it becomes too difficult to stir, turn the dough out onto a floured surface.
  5. Knead the dough for about 8-10 minutes. You want a smooth, elastic texture. If the dough feels too sticky, sprinkle a little more flour as needed. Kneading activates the gluten, which is key for a good bread texture.
  6. Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Allow it to rise in a warm area for about 1 to 1.5 hours, or until it has doubled in size. Patience is key here!
  7. Once risen, punch down the dough gently to release the air. Turn it out onto a floured surface and divide it into portions, usually enough for 2-3 large loaves, or 8-10 individual sub rolls. Form each portion into a log, then place it on a baking sheet lined with parchment paper.
  8. Cover the shaped dough again and let it rise for another 30-45 minutes. You should see them puff up nicely during this time.
  9. While the dough is doing its second rise, preheat your oven to 375°F (190°C). This ensures that the bread will go into a hot oven, resulting in that perfect crust.
  10. After the final rise, bake the loaves in the preheated oven for about 20-25 minutes, or until they’re golden brown. The bread should sound hollow when you tap it on the bottom. Remove from the oven and let cool on a wire rack.

Nutrition

Calories: 231kcal

Notes

  • Hydration Matters: Dough hydration plays a key role in texture. Ensuring your water temperature is appropriate will help activate the yeast effectively.
  • Don’t Rush the Rises: Allowing thorough rises ensures a light and airy bread.
  • Oven Thermometer: Consider using an oven thermometer to ensure your oven is at the right temperature.
  • Experiment with Flavors: Don’t shy away from adding herbs or other spices to the dough for a twist.
  • Parmesan Substitution: If you don’t have Parmesan, any hard cheese works just fine.

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