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This homemade sandwich bread recipe is easy and delicious.

English Muffin Sandwich Bread

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.
Prep Time: 40 minutes
Cook Time: 25 minutes
Course: All Recipes, Bread, Breakfast, Brunch, Lunch, Main
Cuisine: American
Servings: 12 servings
Calories: 300kcal


  • 4 cups plus 2 tablespoons bread flour
  • 3 ¼ teaspoons kosher salt
  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 1 ¾ cups lukewarm water 85°F (29°C) to 90°F (32°C)
  • 1 teaspoon neutral oil such as vegetable or canola oil
  • semolina flour for dusting


  • In the bowl of a stand mixer, whisk together bread flour, salt, yeast, and sugar. Add 1 ¾ cups (420 grams) water plus the oil. Using the dough hook attachment, mix on medium-low speed until ingredients come together, scraping down sides of bowl as needed, 1 to 2 minutes (the dough will be shaggy but no dry flour bits should remain). . Increase speed to medium and let knead for 13 to 15 minutes. Dough will be shiny, smooth, elastic (does not tear when pulled) and dough will pull from sides completely and form a ball around the dough hook. Some of the dough may stick to the bottom of the bowl - that is okay.
  • Brush a medium bowl with vegetable oil. Place dough in bowl and flip over a few times to cover the dough lightly in oil. Cover the bowl with plastic wrap that’s been brushed with oil, and let rise in the refrigerator overnight.
  • Brush a Pullman loaf pan or regular loaf pan with vegetable oil. Dust lightly with semolina flour and set aside.
  • On a floured surface, turn out dough, lightly pressing with just fingertips until even so as to not press out all the bubbles that were created from the overnight rise. Shape into a ball (does not need to be perfect), cover the dough with the bowl, inverted over the ball, and allow to rest for 15-20 minutes. This allows the gluten to relax a bit. The dough will be easier to shape once the gluten has relaxed. Shape by folding the top ⅓ of the dough into the center of the loaf. Press gently to seal. Grab the right and left sides and fold into the center, pressing gently to seal. Roll the top half towards you, pressing down and back firmly with your pointer fingers to create tension on the loaf. Repeat this one or two more times until the dough forms a long oval shape. Flip the dough over and pinch the seam to seal. Place the loaf, seam side down, in the prepared loaf pan. Cover and allow to rise in a warm spot (80°F) for 1- 1 ½  hours or until the top of the loaf is the same height at the sides of the loaf pan.
  • Preheat oven to 400°F and bake 25 minutes or until bread registers 190°F on a thermometer. Allow to cool in the pan for 10 minutes, then remove from pan and allow to cool completely on a wire rack for at least 1 hour before slicing and toasting.


  • Store cooled bread in a tightly sealed plastic or brown paper bag at room temperature for up to 4 days. Bread may be stored in the refrigerator for up to 2 weeks
  • To freeze, slice and place slices in a single layer on a baking tray. Freeze at least one hour then transfer to a plastic freezer-safe bag and store up to 3 months. To defrost, place frozen slices in the toaster until desired doneness


Calories: 300kcal
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