English Muffin Bread for Sandwiches or Toast

Looking for the best bread for sandwiches? This English Muffin Loaf is filled with those nooks and crannies and makes for the perfect sandwich or toast. The bread dough used to make this sandwich loaf is almost identical to the dough used to make individual English muffins. Instead, we cut out several steps and make a baked English muffin recipe that’s got a similar texture of English muffins and is ideal as a sandwich loaf.

Looking for traditional English muffins? Try my English Muffins recipe or my Sourdough English Muffins (uses sourdough discard).

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Why this bread makes such good sandwiches

Plain and simple, it's those nooks and crannies! Just like regular English muffins, they give this bread its character and catch whatever it is you slather on top.

The best part? It's so much easier than making individual muffins. One dough, one pan. No shaping each muffin, no electric griddle, and no English muffin rings or cookie cutters. Don't get me wrong, I love making English muffins. But some weeks I want the flavor without all the extra steps.

I tested this English muffin bread recipe a few times, and the dough was sticky every time. That's because it has a high hydration level. Simply put, there's a high ratio of water to flour, so the dough is soft and a bit sticky. I trusted the process and it worked out great. So if your dough looks wetter than you expect, that's normal.

It's also why the stand mixer matters here. With the dough hook, it does all the mixing and kneading for you without creating a giant mess.

My favorite way to eat this English muffin bread is as toast. It's also great for English muffin breakfast sandwiches, and way better than any store-bought English muffins!

Don't skip the overnight rest

Once the dough is kneaded and smooth, it goes in the fridge overnight. Quick bit of baking science: that long, cold rest hydrates the flour, develops the gluten and makes the gases that form those nooks and crannies.

The other reason? Flavor! Enough said, am I right?

Tips for the best English muffin bread

• Let the mixer do its thing. Kneading takes 13 to 15 minutes, which will seem like a long time! You're done when the dough is shiny and smooth and pulls away from the sides of the bowl into a ball around the hook. A little sticking on the bottom is okay.
• Press gently in the morning. Use just your fingertips when you turn the dough out so you don't press out all the bubbles from the overnight rise.
• Dust the pan with semolina flour. It gives the loaf that classic English muffin outside.
• Watch the dough, not the clock. It's ready to bake when the top of the loaf is level with the rim of the pan.
• Use a thermometer. The bread is done at 190°F.

Sticky is good! It's tempting to add more flour to this wet dough. Don't! Extra flour means a tighter crumb and fewer nooks and crannies. Just keep kneading and it'll come together into a smooth dough.

Wait to slice! Let the loaf cool completely, at least 1 hour, before you cut into it. Slice it warm and it will likely turn gummy. Exercise some patience if you can muster it and wait. It's worth it.

Questions I get about this bread

Can I use all-purpose flour instead of bread flour? Yes! Bread flour gives the best texture, but you can swap in all-purpose flour in equal amounts.

Can I make it without a stand mixer? Yes, it's just messier because the dough is so wet. Mix it in a large bowl with a wooden spoon, then knead on a very lightly floured surface for about 15 to 20 minutes (take breaks as your arm will get tired!). Avoid adding too much flour and keep kneading until it's smooth.

What pan should I use? I recommend a 1-pound Pullman loaf pan. It bakes up a tall, impressive loaf that looks like the sandwich bread you'd find at a bakery or grocery store. A regular 9x5-inch loaf pan works just as well.

Whichever pan you use, start checking for doneness in the last 15 minutes of baking. Bake time depends on your oven and where you live, since a humid climate and a dry, cooler one can bake differently.

Can I make this in a bread machine? I haven't tested it in a bread machine, so I can't say. If you try it, let me know how it goes in the comments!

More homemade sandwich breads to try

1. Homemade honey wheat sandwich bread: Packed with flavor, and you can make the whole loaf start to finish in just a few hours. A great pick when you don't want to wait overnight.
2. Homemade Amish White Bread: An easy way to jump into bread baking. You may never go back to store-bought.
3. Dutch Oven Bread: No kneading. Mix a few simple ingredients, let it rest, then bake. It's magic!
4. Semolina Bread: A crusty, hearty loaf topped with sesame seeds.

Want more? I've got tons of beginner homemade bread recipes to keep you baking.

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FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!