Get out and measure all of your ingredients.
In a stand mixer mixing bowl, combine yeast, ½ c. warm water, and sugar.
Stir until well combined and let stand for about 10 minutes until nice and foamy.
In a separate mixing bowl, combine flour and vital wheat gluten.
Add 1 c. warm water to the yeast mixture (in the stand mixer bowl) and add flour/wheat gluten mixture until combined.
Attach the bowl to the stand mixer and with the bread hook attachment, mix dough for about 3-4 minutes, adding a little flour if necessary- keeping it a little sticky.
You want the dough to be sticky enough that it sticks to the bottom of the bowl a little bit, but not the sides.
After 3-4 minutes, cut up 3 Tbsp. of cold butter into little cubes and add to the mixing bowl and add 1 Tbsp. salt. Mix an additional 5-6 minutes until butter is mixed in to the dough, pull the bread down off the hook if needed throughout the mixing process. Again, you want the dough to be slightly sticky and stretchy.
Place dough in a large greased bowl and roll around a little to get it greased all around. Cover and allow to rise in a warm place for about an hour.
Punch dough down
Divide into 4 equal pieces or 5 (flour your hands if the dough is too sticky for easier handling).
Roll out each piece into a 12" long loaf and place on rimmed baking sheet covered in parchment paper..
The dough should be the same thickness all the way across. Place on a non-stick baking sheet or a bread form pan. Cover and allow to rise 40-60 minutes, until dough doubles in size.
Preheat oven to 350 degrees.
Combine cheeses, garlic powder, oregano or italian seasoning in a bowl.
Divide mixture evenly into 4 piles.
Sprinkle on top of each loaf before baking.
Bake in oven for 15-25 minutes (check at 15 minutes) until bread is golden brown.
Remove from oven and lightly run a little melted butter over the top (this will soften it up nicely).
Allow loaves to cool completely on a wire rack.
Serve with all your favorite sub sandwich toppings!
Enjoy every bite!