Jimmy John’s Bread Recipe Revealed: Master the Art of Baking

There is probably no smell more appetizing that reminds us more intensely of our childhood than that of freshly-baked bread. Our delicious bread recipe will bring back the feeling of belonging, safety, and comfort!

This copycat Jimmy John’s bread recipe is a simple step-by-step recipe that never fails. Made from simple, easy-to-find ingredients, this bread is perfect when you need a fluffy loaf or want to indulge in a slice of warm, wholesome goodness.

This bread has a thin brown crust, an irresistible flavor, and a soft and aromatic texture, and it will become your family’s new favorite weekend recipe!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Jimmy John's Bread Recipe

Ingredients

• Water — 1 ½ cups.
• Dry yeast — 2 tbsp.
• Sugar — 1 tbsp.
• All-purpose flour — 4 ½ cups.
• Salt — 2 tsp.
• Vegetable oil — ¼ cup.
• Cornmeal — ½ cup.

Instructions

1. Warm the water, so that it’s warm to the touch.

2. Pour the water into a large bowl. Add in the yeast and sugar. Allow the bowl to sit for 5 minutes, to allow the yeast to activate.

3. Combine and blend the rest of the ingredients in another bowl until a cohesive dough is achieved.

4. After 5 minutes, the remaining flour and vegetable oil should be added to the bowl with the activated yeast. To proceed, blend and combine the ingredients until a cohesive dough is formed.

5. Next, vigorously knead the freshly formed dough onto a floured surface for 4-5 minutes. The dough should be homogeneous, elastic, and smooth.

6. Drizzle some vegetable oil onto a large bowl, greasing it fully. Transfer the dough to the greased bowl, then cover it (you can either use a damp towel or plastic wrap), and place it in a draft-free and warm place. For the dough to rise, it is necessary to cover it and let it stand for at least an hour.

7. After one hour or after the dough has doubled in size, press down on the dough with a punching motion to release the air and decrease its size.

8. Flip the dough onto a surface that has been coated with flour.

9. Divide the dough into 12 even pieces. Take each portion and shape it into a long rope. Proceed to twist each rope into a knot-like form.

10. Drizzle some vegetable oil onto a baking sheet and use a brush to grease the entire surface. Carefully arrange the knot-shaped portions onto the greased baking sheet and generously sprinkle them with cornmeal.

11. The knots should be covered with plastic wrap or a damp towel for 20-30 minutes.

12. While waiting, set the oven at 400°F/200°C.

13. Place the baking sheet in the oven and bake the raised knots until a golden-brown color is attained. The baking process should take 20-25 minutes.

14. Cool the freshly baked bread before slicing.

Substitutions

• Dry yeast — You can easily substitute dry yeast with fresh yeast. The recommended conversion ratio is approximately 2:1. Therefore, you can replace the 2 tablespoons of dry yeast with 4 tablespoons (about 2 ounces) of fresh yeast.

• Sugar — Sugar acts as a liquefier agent by absorbing water, resulting in tweaking the gluten structure and creating a loose dough. If you want to replace it with a healthier alternative, use honey instead of sugar.

• All-purpose flour — If all-purpose flour is not available, bread flour can be used as a substitute. Compared with all-purpose flour, bread flour has a higher protein content and will absorb more water. So, you may need to adjust the amount of water.

• Cornmeal — In this recipe, cornmeal adds a slightly crunchy texture to the dough. Grits can successfully replace cornmeal, but note that it has a coarser texture.

Variations

• To add flavor — If you want a savory flavor, add a sprinkle of garlic powder or dried herbs like oregano, thyme, or basil to the dough.

• To add texture — You can sprinkle a pinch of everything bagel seasoning or seed mix before baking the bread. This will add a distinctive and flavorful twist to the loaf.

• Gluten-free — For a gluten-free bread recipe, you can use gluten-free flour made for baking bread. It is essential to remember that the result may differ from the original recipe when using gluten-free flour.

• To add shininess — Lightly brush the bread with egg wash before baking to create a golden crust.

Equipment

• 3 large mixing bowls.

• Plastic foil.

• Baking sheet.

• Oven.

Storage

• Before storing the bread, allow it to cool down completely.

• Place the bread in a cloth bag, paper, plastic wrap, or airtight container, and then store it at room temperature for up to three days.

• To prolong its shelf life, the bread can be stored in a resealable plastic bag and kept in the freezer for a maximum of 4-5 months.

Pro Tips

• Use a kitchen thermometer to measure the water’s temperature to ensure it has the right temperature. The yeast’s activation ideal temperature should be around 105°F-115°F (40°C-46°C). 

• When you want to eat bread that was stored in the freezer, allow it to thaw at room temperature for several hours. Reheat the bread in a preheated oven for about 10 minutes to achieve a freshly baked taste.

• For a warm and draft-free environment that is ideal for dough rising, follow these steps: preheat the oven for a few minutes, then turn it off and place the dough inside to rise as needed.