Looking for the best bread for sandwiches? This English Muffin Loaf has the same beloved nooks and crannies as traditional English muffins, making it ideal for sandwiches or toast. The dough is nearly the same as for individual English muffins, but this version streamlines the process into a single baked sandwich loaf with that signature English-muffin-like texture.
For classic English muffins, try the English Muffins or Sourdough English Muffins recipes on my site.
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What makes this the Best Sandwich Bread?
It comes down to texture: those nooks and crannies that make English muffins so great are what set this loaf apart. The irregular air pockets capture butter, jam, or sandwich fillings, giving every bite extra flavor and character.
This loaf is also far easier and less time-consuming than making individual English muffins. If you enjoy breakfast sandwiches, this bread is one of my favorites for homemade English muffin breakfast sandwiches — far superior to store-bought muffins.
Whether you need a dependable sandwich loaf or a perfect slice for morning toast, this recipe delivers. If you’re newer to bread baking, other approachable recipes include Condensed Milk Bread (slightly sweet and fluffy) and Vietnamese baguettes (banh mi), both excellent options depending on what you want to make.
How to Make Homemade English Muffin Bread using a Stand Mixer
This dough benefits from a stand mixer fitted with a dough hook. Because the recipe uses a relatively high hydration dough (more water than many standard loaf recipes), the dough will be soft and slightly sticky. The mixer kneads it efficiently without creating a mess.
After kneading, the dough rests in the refrigerator overnight. This slow, cool fermentation hydrates the flour, develops gluten, produces the gases that form the nooks and crannies, and enhances flavor — so don’t skip the overnight chill.
How to Prepare Easy English Muffin bread
Begin by combining dry ingredients in the bowl of a stand mixer. Add the water and oil and mix until a sticky, cohesive dough forms. Increase the mixer speed and knead until the dough becomes smooth and elastic.
Once the dough is smooth, transfer it to a lightly oiled bowl, cover, and refrigerate overnight. The next morning, remove it and let it rest at room temperature for about 15 minutes.
Prepare your loaf pan by brushing with oil and dusting with semolina flour. Shape the dough into a loaf, place it seam-side down in the pan, cover, and let rise in a warm place until the top reaches the rim of the pan.
Bake at 400ºF for about 25 minutes, or until the internal temperature reaches 190ºF. Cool the bread completely before slicing — slicing it too soon can make the crumb gummy, so be patient.
FAQs
Can I substitute all-purpose flour for bread flour?
Yes. Bread flour gives the best chew and structure, but you can substitute all-purpose flour in equal amounts if that’s what you have on hand.
How do I store this bread?
Store cooled loaves at room temperature in a sealed plastic bag for 3–4 days. After that, you can refrigerate the loaf for up to two weeks.
How can I freeze this bread?
Slice and lay the slices in a single layer on a baking sheet, freeze for at least an hour, then transfer to a freezer-safe bag. Store up to three months. Toast frozen slices straight from the freezer to defrost and serve.
Can I make this bread without an electric mixer?
Yes. Mixing and kneading by hand works, though the sticky, high-hydration dough can be messy. Mix in a large bowl, then turn the dough onto a lightly floured surface and knead for 15–20 minutes until smooth. Resist the temptation to add too much flour; patience and continued kneading will create the right texture.
What kind of loaf pan should I use?
A Pullman loaf pan is ideal for tall, uniform sandwich slices, but a regular loaf pan will also work well for this recipe.
Looking for more Homemade Bread Recipes?
Try these other favorite bread recipes for variety and easy baking:
- Honey Wheat Sandwich Bread: flavorful and quick, a great alternative to this English muffin loaf.
- Homemade Amish White Bread: an easy, classic loaf for beginner bakers that often replaces store-bought bread.
- Dutch Oven Bread: a simple no-knead loaf using basic ingredients for impressive results.
- Semolina Bread: a crusty, hearty loaf made with semolina flour and topped with sesame seeds.
- Chewy Pizza Dough: makes a crispy crust with a perfectly chewy interior for homemade pizza nights.
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English Muffin Sandwich Bread
Equipment
- Pullman loaf pan (optional)
- Stand mixer
- Dough hook
Ingredients
- 4 cups plus 2 tablespoons bread flour
- 3 ¼ teaspoons salt
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 ¾ cups lukewarm water (85–90°F / 29–32°C)
- 1 teaspoon vegetable oil, plus more for brushing the bowl
- Semolina flour for dusting
Instructions
- In the bowl of a stand mixer, whisk together the bread flour, salt, yeast, and sugar.
- Add 1 ¾ cups lukewarm water and the oil. Using the dough hook, mix on medium-low until the dough comes together and no dry flour remains (1–2 minutes).
- Increase speed to medium and knead for 13–15 minutes. The dough should be shiny, smooth, elastic, and form a ball around the hook.
- Brush a medium bowl with oil, place the dough inside, flip to coat lightly with oil, cover with oiled plastic wrap, and refrigerate overnight.
- Brush a Pullman or regular loaf pan with oil and dust with semolina. On a floured surface, gently shape the dough, keeping as many of the air bubbles as possible. Let rest 15–20 minutes, then shape into a loaf by folding and creating tension on the surface. Place seam-side down in the pan and let rise in a warm spot (about 80°F) for 1–1½ hours, until the top reaches the pan rim.
- Preheat oven to 400°F. Bake 25 minutes or until the bread registers 190°F internally. Cool in the pan 10 minutes, then transfer to a wire rack and cool completely (at least 1 hour) before slicing.
Notes
- Store cooled bread in a sealed plastic or paper bag at room temperature for up to 4 days, or refrigerate for up to 2 weeks.
- To freeze: slice, freeze slices in a single layer, then transfer to a freezer bag. Store up to 3 months and toast slices from frozen to serve.
Nutrition
