1-Step 1: Activate the Yeast: Whisk the 4 tablespoons active dry yeast into 3 cups warm water in your mixer bowl. Let it sit a moment to dissolve.

2-Step 2: Mix Wet Ingredients: Add 1/4 cup sugar, 1/3 cup oil, 1 tablespoon salt, 2 eggs, and 1/3 cup potato flakes (if using). Mix until combined. This creates a rich base.

3-Step 3: Add Flour and Knead: Stir in 7 1/2 cups bread flour. Knead on low speed for about 6 minutes until smooth. The dough will be soft and slightly sticky.

4-Step 4: Rest the Dough: Let it rest 10 minutes on the counter. This relaxes the gluten for easier shaping.

5-Step 5: Divide and Shape: Transfer to a floured surface. Divide into 4 equal pieces, then each into 2 for 8 total. Gently roll each into a 12-inch log. About 10 ounces per log gives perfect footlong subs.

6-Step 6: Apply Seasoning: Lightly spray or brush tops with water so the seasoning sticks. Dredge in the Italian herb blend (1 tbsp oregano, 2 tbsp garlic powder, 1 tbsp parsley, 2 tbsp grated Parmesan). Place on silicone mats or parchment-lined sheets. Spray or brush dough with water before adding toppings so they adhere perfectly.

7-Step 7: Score and Rise: Make 3 to 4 slashes on top with a razor or sharp blade. Let rise in a warm spot until tripled, about 1 hour. Score before rising to control expansion.

8-Step 8: Add Cheese: Sprinkle shredded Colby-Monterey Jack on top after rising. This keeps it from weighing down the dough.

9-Step 9: Bake and Cool: Bake at 375°F (190°C) for 15 to 18 minutes until golden. Cool briefly on sheets. Parchment works if no mats. Slice warm for sandwiches. Watch for that internal temp around 190°F if testing doneness.