For most of us food lovers, nothing beats the memories of a warm, freshly baked, beautiful loaf with its irresistible scent wafting through the air. But let’s be real for a moment—we don’t just love any bread. Among the pantheon of delicious loaves out there, one stands out for many of us: the beloved Jimmy John’s Bread.
Known for their formidable subs, Jimmy John’s has incredibly become a mainstay in our hearts—and yes, our bellies too. As some of us suspect, their secret lies in their heavenly French bread. This fascination nudged me to embark on a mission—to unlock the secrets of crafting the perfect Jimmy John’s style bread at home.
How to make Jimmy John’s Bread
Jimmy John’s bread, often referred to as “Jimmy bread,” is a signature item served at Jimmy John’s Gourmet Sandwiches, a popular sandwich restaurant chain in the United States. The bread is a key component of their sandwiches and is known for its fresh, soft texture and slightly crispy crust.
Ingredients
For the Bread Dough:
- 4 cups all-purpose flour — This will give us that robust structure and tender crumb.
- 1 tablespoon sugar — Just a touch to feed our yeast and give that subtle hint of sweetness.
- 1 tablespoon instant yeast — The key player in helping our dough rise and develop those lovely air pockets.
- 2 tablespoons vegetable shortening — This will enrich the dough and contribute to a tender texture within.
- 1 ½ teaspoons salt — Not only for flavor enhancement but also for strengthening the dough’s gluten network.
- 1 ¼ cups warm water (about 110 Fahrenheit) — The perfect temperature to activate our yeast without killing it.
Additional Supplies:
- Cornmeal — For dusting the baking sheet to prevent sticking and to add a bit of texture.
- Olive oil or non-stick spray: Coat the bowl to let the dough rise without sticking.
Instructions
- Dough Preparation: Begin by mixing your flour, sugar, and salt in a large bowl. Then, add in the instant yeast and blend the dry ingredients together.
- Incorporating the Shortening: Work the vegetable shortening into your dry mixture using a fork or a pastry cutter until it’s well dispersed. It should resemble fine crumbs when adequately mixed.
- Adding the Water: Create a well in the center of your dry ingredients and pour in the warm water. Stir with a wooden spoon or your hands until a rough dough starts to form.
- Kneading the Dough: Transfer the dough onto a well-floured surface and knead with your hands for about 8 to 10 minutes. You want to achieve a smooth, elastic consistency. If the dough is too sticky, add a little more flour, but be sparing; too much flour can lead to a dense bread.
- First Proof: Oil a large bowl and place your dough ball into it, turning once to coat the dough with oil. Cover with plastic wrap or a damp towel and let it rest in a warm, draft-free environment until it doubles in size, typically about 1 hour.
- Shaping the Loaf: Gently punch down the risen dough to release the trapped air. Shape it into a long loaf, about 16 inches long, mimicking the signature Jimmy John’s loaf shape.
- Second Proof: Sprinkle cornmeal onto a baking sheet and place your shaped loaf on it. Dust the top of the loaf slightly with flour, cover it loosely with a kitchen towel, and let it rise again for about 30 to 45 minutes.
- Scoring and Baking: Preheat your oven to 400 degrees Fahrenheit. Just before baking, make 3-4 diagonal slashes on the loaf’s surface. This will help the bread expand evenly while baking. Bake for about 20 to 25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cooling: Allow the bread to cool on a wire rack for at least 30 minutes before slicing. Resist the urge to cut into it immediately as the bread continues to cook from residual heat!
Tips for the Perfect Jimmy John’s Style Bread
- Yeast Activation: Ensure that your water is not too hot or too cold to activate the yeast. An instant-read thermometer is a good investment for bread-making.
- Kneading: Kneading can be therapeutic but also crucial. You’re aiming for a smooth, slightly tacky dough, but not overly sticky.
- Environment: If your kitchen is cool, let the dough rise in a turned-off oven with the light on for warmth.
- Steam: For that extra-crispy crust, try creating steam in your oven by placing a pan of water on the lower rack while preheating and during the first few minutes of baking.
- Storage: Store the bread in a paper bag to keep the crust crisp. Plastic can make the crust soft.
What to serve with
The beauty of Jimmy John’s style bread lies in its versatility. This crusty French loaf can play the leading role in various dishes or complement an array of sides.
Gourmet Sandwiches
The most obvious and beloved use for Jimmy John’s bread is, without a doubt, sandwich-making. Here’s how to elevate your sandwich game:
- Classic Deli Meat Sandwich: Layer your choice of deli meats—turkey, ham, roast beef—a slice of Havarti or Swiss cheese, a smear of mayonnaise, a dollop of mustard, and top with thinly sliced red onions, tomatoes, and lettuce. For an extra kick, add pickles or pepperoncini peppers.
- Vegetarian Delight: Spread hummus on the loaf and stack it with cucumber slices, shredded carrots, bell peppers, spinach, and alfalfa sprouts for a refreshing and crunchy vegetarian option.
- Tuna or Chicken Salad: Scoop a generous portion of your favorite tuna or chicken salad mix atop your Jimmy John’s loaf. Add crisp lettuce and thinly sliced tomatoes for added freshness.
- French Onion Soup: Embrace the French theme with a classic French onion soup. Top the soup with a slice of Jimmy John’s bread and a generous sprinkle of grated Gruyère cheese before broiling to melty perfection.
Salads
Balance the heartiness of Jimmy John’s bread with the lightness of a fresh salad:
- Caesar Salad: Classic Caesar, with its creamy dressing, crisp romaine, and generous Parmesan shavings, works beautifully alongside a slice of this bread. For an extra touch, rub a cut garlic clove on the bread before serving.
- Mediterranean Salad: A salad bursting with the flavors of olives, feta, cucumbers, tomatoes, and a lemon-olive oil dressing complements the soft crumb and crusty exterior of the bread well.
Appetizers & Dips
Transform your Jimmy John’s bread into an appetizer by serving it with various dips:
- Bruschetta: Top slices of the bread with a mixture of chopped tomatoes, basil, olive oil, garlic, and balsamic vinegar for a quick and flavorful appetizer.
- Olive Oil and Balsamic Dip: A simple yet elegant dip can be made by combining olive oil, balsamic vinegar, a pinch of salt, and freshly ground black pepper. Perfect for tearing off pieces of bread and dipping.
- Cheese Fondue: For a communal dining experience, cheese fondue with Gruyère and Emmental cheeses makes for a perfect dipping companion for chunks of Jimmy John’s bread.
Breakfast & Brunch
Lastly, Jimmy John’s bread isn’t limited to lunch or dinner; it can be a star at breakfast or brunch:
- Avocado Toast: Mash avocado with lime juice, salt, and pepper. Spread generously over sliced bread and top with a poached egg for a trendy and satisfying breakfast.
Ingredients substitutes
When it comes to replicating Jimmy John’s bread at home, you might not always have every ingredient mentioned in the original recipe on hand. Fortunately, there are several substitutes that you can use without compromising the bread’s texture and flavor.
Flour
- Bread Flour: If you aim for an even chewier texture with more gluten formation, you can substitute bread flour for all-purpose flour one-to-one. The higher protein content of bread flour will give the bread more rise and chew.
Sugar
- Honey: Honey can be used to feed the yeast in place of sugar. Use the same amount of honey as you would sugar. This will add a slight floral note to the bread.
- Maple Syrup: If you prefer, pure maple syrup can also substitute sugar in the same quantity, imparting a distinct but mild maple flavor.
Instant Yeast
- Active Dry Yeast: If you don’t have instant yeast, active dry yeast can be used. For every tablespoon of instant yeast, use 1 1/4 tablespoons of active dry yeast. Be sure to dissolve it in warm water before adding it to your dry ingredients, as it needs to be activated first.
Vegetable Shortening
- Butter: Unsalted butter can be used instead of vegetable shortening for a richer flavor. The amount remains the same—be sure the butter is at room temperature to blend well into the dry ingredients.
- Lard: If you’re not opposed to using animal fats, lard is a perfect one-to-one substitute for shortening and can give your bread a flakier texture.
Salt
The purpose of salt is to enhance the flavor and control yeast fermentation. There aren’t direct substitutes for the functionality of salt, but in a pinch, you could use:
- Kosher Salt: If using kosher salt, you might need to use a bit more than table salt as it’s not as salty due to its larger crystals.
- Sea Salt: Finely ground sea salt can be used as a one-to-one substitute for table salt.
Warm Water
The warm water is essential for activating the yeast. While there’s no direct substitute for water, you can enhance your bread by using:
- Milk: Swap the water with milk warmed to the same temperature for a richer, softer loaf. Milk can tenderize the bread dough due to its fat content.
Cornmeal
- Semolina Flour: If you’re out of cornmeal, semolina flour provides a similar coarse texture for dusting your baking sheet.
- Polenta: Coarse-grain polenta can also be used as a substitute for cornmeal when dusting your baking surfaces.
Olive Oil or Non-Stick Spray
- Parchment Paper: If you don’t want to use oils or sprays to coat the bowl or pan, lining them with parchment paper is an excellent non-stick solution.
Final Thoughts
Remember, bread-making is both an art and a science. It may take a few attempts to get your Jimmy John’s bread just right, but the satisfaction of your homemade loaf will be well worth it. So tie on your apron, and let the baking begin!
