Tuesdays with Dorie BWD: The Daily Bread: White Bread Edition

October 14, 2025 at 12:01 am | Posted in biscuits/scones, breakfast things, BWD, groups, tuesdays with dorie | 7 Comments
Tags: baking, bread

Next time you’re at the store, don’t be tempted by that squishy white bread in the bag with colored polka dots. That stuff is all fluff and no flavor! Leave it on the shelf and make The Daily Bread: White Bread Edition instead.

This homemade sandwich loaf is enriched with a bit of butter, egg and milk (liquid and powdered), so you get softness and flavor. The dough goes through three rises to make the prefect bread for your tuna sandwich, your PB&J and your toast. I have one of those 9″x4″ pullman pans, and I baked my loaf in that. I like the height and the straight sides. These days I’m usually making sourdough loaves (mostly to torture myself, I think), but there’s really something comforting about a soft yeasted bread.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays. Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

7 Comments »

RSS feed for comments on this post. TrackBack URI

Your loaf of bread looks great and your fancy sandwich is next level.

Comment by Cakelaw— October 14, 2025 #

Reply
So much to say hahaha…first…love the photo! Makes me want to have your sandwich! What is that on top?? Also love your loaf and the lines the pan gave it! I think I need that pan hahah. Gosh, I love sourdough but I haven’t gotten into it because it seems to need a lot of attention. Would love to see what you say about that. )

Comment by isthisakeeper— October 17, 2025 #

Reply
- it’s a spanish pepper called guindilla…they come pickled in a jar and this one was cute and twisty. the loaf pan is made by USA Pans, fyi. i’ve gotten better at the sourdough, but it is sometimes frustrating. it seems to be a process that relies a lot on “baker’s intuition” and catching everything at the right time (when your starter is really ready to go and when your dough has risen just right without over or under proofing) has been trickiest for me. even though i have several books filled with enticing breads, there’s one recipe i’ve stuck to over and over to get more comfortable with the method.
  
  Comment by steph (whisk/spoon)— October 18, 2025 #
  
  Reply
WOw this is PERFECTION, Steph!!

Comment by Mardi (eat. live. travel. write.)— October 17, 2025 #

Reply
Beautiful loaf of bread. I can’t wait to make this one, homemade bread is so yummy.

Comment by Diane— October 18, 2025 #

Reply
Such a gorgeous loaf and sandwich. This is one of my favorite breads to bake.

Comment by Judy— October 20, 2025 #

Reply
Oh, look at your lovely sandwich with the cute pigtail! Very fun. Love that Pullman Loaf Pan…it makes such a beautiful loaf and slices so nicely. Agree with everything you said in the comments about sourdough…so worth it when you get the feel for it and tame the process, much simpler and more familiar the more one does it. Beautiful bread, beautiful sandwich.

Comment by Kayte Gerth— October 28, 2025 #

Reply