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 CommentsTags: 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!
Tuesdays with Dorie BWD: Blueberry Biscuits
July 29, 2025 at 3:55 pm | Posted in biscuits/scones, breakfast things, BWD, groups, tuesdays with dorie | 6 CommentsTags: baking, biscuits
After being disciplined for months with my New Year’s resolution to post on time, seems like I’m up to my old lazy ricks again. I made these Blueberry Biscuits early in July, but here is the end of the month, and I’m finally sitting down to write something about them.
What makes these biscuits instead of scones? I don’t know. Maybe because they aren’t too sweet? I think you could call them whichever name you wanted to and get away with it. I cut the recipe back to just a third, and while that really should have given me only three biscuits, I patted the dough out enough to cut four squares. Even though my biscuits were a little runty because of this, they were nice and tender and loaded with berries.
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!
Tuesdays with Dorie BWD: Brioche Sandwich Buns
February 25, 2025 at 1:01 am | Posted in breakfast things, BWD, groups, other savory, savory things, sweet things, sweet yeast breads, tuesdays with dorie, yeast breads | 8 CommentsTags: baking, cheese, savory
We’ve made a whole host of treats from Dorie’s brioche dough over the years, but this is the first time we’ve turned it into Brioche Sandwich Buns. They are soft, golden, buttery bubbles and they make any sandwich, be it jam, egg, tuna or ham, even tastier.
Dorie cautions against dividing her brioche dough recipe in half, but I really don’t need that much bread- even delicious brioche- hanging around, so I did it anyway. I think I also used this made-up method when we baked the babka and only needed half the dough recipe…I mixed the dough with the paddle attachment until I had all the butter nicely incorporated, and then switched to the hook for kneading. The paddle helped the butter incorporate into the smaller amount of dough, rather than just smearing it on the sides of the mixer bowl like the hook would. I decided to shape some different sized buns for different purposes (as shown below). I made two regular-sized round buns for burgers and two smaller round buns for egg sandwiches. Three smaller oval buns were for little snack sandwiches (as shown above). I think they rose just fine and tasted great.
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!
Tuesdays with Dorie BWD: Tender Biscuits
January 28, 2025 at 4:59 pm | Posted in biscuits/scones, breakfast things, BWD, groups, other savory, savory things, tuesdays with dorie | 8 CommentsTags: baking, biscuits
Biscuits, even delicious Tender Biscuits like these, are not part of my usual repertoire. Obviously they are good any time of day, but I usually lump them into the “breakfast pastries” category, and that’s a grouping of baked goods that I really don’t get up early enough to make. The exception, of course, is for TWD.
These are straightforward, basic biscuits (no potato flakes or cottage cheese necessary) made with yogurt and buttermilk. I did half a recipe and cut two larger square biscuits for sausage, egg and cheese sandwiches. A blob of extra/scrap dough was used to pre-form a few mini sausage pigs in a blanket…tucked into the freezer for now, I plan to bake them for football snacks in a couple of weeks. I’m sort of an average biscuit and scone maker (not enough practice), but these rose nicely and came out well. I sprinkled a little flaky salt on my sandwich biscuits, and I must say the salty, golden craggly bits on top were so good.
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!
Tuesdays with Dorie BWD: Buttermilk-Molasses Quick Bread
December 31, 2024 at 6:39 pm | Posted in breakfast things, BWD, groups, other savory, quick breads, savory things, snacks, tuesdays with dorie | 5 CommentsTags: baking, cheese, savory
It’s New Year’s Eve, and while I’m chilling out before going to dinner much later than usual at a local favorite place, I’m going to get a head start on one of my 2025 goals– to get my digital world more under control. Mostly that means that I need to organize my photos (and delete thousands of them!), both on my computer and my phone, but I also don’t want anymore to sit on things I’ve cooked or baked long ago but never posted. Take this Buttermilk-Molasses Quick Bread that was a group post back in September…I actually made and photographed it in December 2021, so it should have been no biggie to write the post this past fall, but here I am.
This quick bread has Scandinavian-style rye vibes, but it doesn’t take hours to rise. In addition to the buttermilk and molasses, the dough contains rye and whole wheat and is spiced with fennel, anise and caraway. I like these pungent flavors and the finished loaf was great both as a breakfast bread swiped with salty butter and as the base for smørrebrød topped with whatever you fancy. Happy new year!
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!
Tuesdays with Dorie BWD: Yuzu Ginger Cake
December 24, 2024 at 9:16 pm | Posted in breakfast things, BWD, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 5 CommentsTags: baking, brekkie, cake
I had every intention of baking this cake by the book as an Orange Spice Cake with my bag of Christmas clementines and a ground mulling spice mix I concocted…but the other day I saw that my grocery store had fresh yuzu, which they never have, so I impulse-bought a couple. Then I remembered I had a jar of yuzu marmalade (another impulse buy) in the fridge with just a few spoonfuls left, and my own playing around version– Yuzu Ginger Cake– was born.
This has a familiar feel to some other Dorie cakes we’ve made. She calls these types of cakes “visiting cakes” since they are easy to bake, are sturdy enough to travel well and keep for several days. With heavy cream and butter in the batter, a compact crumb and nice outer crust, this one seemed like a citrus pound cake. I made just a half recipe of the batter, which only took about 40 minutes to bake, although I think I should I picked a slightly smaller pan than I did to get a taller loaf. It smelled great with the yuzu zest and juice and fresh grated ginger that I used. I noticed that a couple of folks who made it for December’s first TWD posting found their cakes to be a tad dry, so as soon as mine came out of the oven, and before glazing with marmalade, I poked holes all over it and drizzled it with a yuzu liqueur I keep on my bar cart. Can you tell it’s a favorite flavor? Not the holiday-scented cake I’d originally imagined it would be, but a fun bake and a delicious treat.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, 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!
Tuesdays with Dorie BWD: Morning Bundt Cake
October 22, 2024 at 7:26 pm | Posted in breakfast things, bundt cakes, BWD, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 8 CommentsTags: baking, brekkie, cake
Any fan of “breakfast cake” should love this Morning Bundt Cake. Great with your first cup of coffee, but not a typical coffee cake, the batter is a mix of all your breakfast staples…except for bacon, I guess…you’ll have to serve that on the side. It has oranges (zest, juice and chopped segments), yogurt, muesli, nuts and dried fruit. I didn’t buy muesli to make this, but instead used some rolled oats, sunflower seeds and a bit of extra dried fruit and nuts. I chose toasted pecans, by the way, and prunes, since they seemed like a good choice for getting the morning going. I subbed about 1/3 of the AP flour with einkorn flour and combined my “muesli” with the yogurt a few hours ahead of time to soften it before mixing the batter (I had to adjust the mixing order slightly because of this, but it was a tip I got from IG bake-alonger Stef).
This is so good. It’s moist and quite hearty, with all those breakfast ingredients blended together. A citrus glaze that’s brushed on while the cake’s still hot is a nice final touch that makes the crust as special as what’s inside.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, 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!
Tuesdays with Dorie BWD: Parfait-Layered Vacherin
July 23, 2024 at 10:16 pm | Posted in breakfast things, BWD, cakes & tortes, groups, ice creams & frozen, sweet things, tuesdays with dorie | 3 CommentsTags: baking, brekkie, cake
If you open your freezer looking for a treat that’s sweet and creamy, but also light and airy, this Parfait-Layered Vacherin might be exactly what you hope to find. It’s something like an ice cream cake, with whipped cream parfait instead of ice cream and crunchy meringue bits instead of cake. It’s cold, but it never freezes too hard, and a drizzle of caramel sauce over the top really does take it over the top.
First thing to do for this is to buy or make a batch of meringues and then break them up into bits, big and small. The parfait is made from whipped egg yolks, whipped cream and whipped whites, gently folded together to make a feather-light mix. Layer the meringue bits and the parfait mix in a springform and freeze for several hours. Dorie finishes her vacherin with a drizzle of caramel sauce and a sprinkle of toasted almonds. I had some passion fruit caramel leftover from another dessert and I repurposed it here to save myself a step. The caramel had a bit of a tart edge to it from the passion fruit juice, and I think it balanced out the sweet meringue bits nicely. My almonds didn’t make it to the photoshoot because I annoyingly forgot them in the kitchen, but a few strawberries managed to come along for the ride. What a delight this is…pretty easy to make, kinda fancy, very nice to slice and definitely great to eat. I can imagine taking the parfait mix in various flavor directions, too.
You can watch Dorie make this dessert here. If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, 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!
Tuesdays with Dorie BWD: Lemony Yogurt Muffins with Blueberries
July 23, 2024 at 9:50 pm | Posted in breakfast things, BWD, groups, muffins/quick breads, sweet things, tuesdays with dorie | 4 CommentsTags: baking, muffins
How do people get up early enough to make muffins for breakfast? I am not a weekend early bird. Unless brekkie is at 10:00, I don’t think I have it in me to crank out freshly-baked muffins. These Lemony Yogurt Muffins started off as evening dessert…but leftovers made it to the breakfast table the next morning.
Even if I don’t function well enough to bake after I’ve stumbled out of bed, these did come together really easily. I admit I didn’t have the key ingredient– I was out of yogurt! I subbed plain kefir, which I worried would make the batter too thin, but I don’t think it did any harm at all. Dorie says the blueberries are an optional add to the lemon-scented batter, which I had to go for. It’s a lot of blueberries– like a truckload– and I can’t even imagine what these muffins would be like without them. These are really moist and delicious and bursting with berries (the berry bulk also yielded extra muffins). I actually made this recipe a couple of years ago and thought they got a bit too crusty on top, so for this round I reduced the baking temperature to 375°. I glazed the hot muffins with marmalade, as Dorie suggested. The chunky peel bits on the muffin tops aren’t my favorite look, but the sweet-tart marmalade on top sure did taste good, and I think it helped keep the muffins really soft overnight.
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!
Tuesdays with Dorie BWD: Strawberry-Rhubarb Squares
June 11, 2024 at 9:41 pm | Posted in breakfast things, BWD, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 11 CommentsTags: baking, cake
It’s fun to visit my Saturday farmers’ market this time of year. After a gloomy few months of root veggies and winter squash, finally there is green stuff…and even some red stuff, too! These Strawberry-Rhubarb Squares have a soft honey-kissed buttermilk cake base, topped with a layer of early summer “red stuff” that turns jammy when baked. It’s delightfully simple and not too sweet– a perfect breakfast cake, snack cake or dessert cake. I made a half recipe in a loaf pan, so rather than using my stand mixer, I just put the batter together by hand. This was my first summery bake of the season, and it was a good one.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, 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!
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