This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. A version of this Daily White Bread was the very first recipe I EVER made with the Tuesdays with Dorie group back in 2012! If you click on the post you can see I was equally excited to see a bread recipe that I succeeded with as I am today! Whenever I make bread I am always so excited when it turns out “just like real bread” (i.e. bakery-bought!) and this was no exception. Comes down to a great (and simple!) recipe!
Dorie says:
This loaf is richer than most white breads. It’s got butter, egg and milk, both whole and powdered […] Like all yeast breads, this one takes patience. The dough must be mixed for a while—this is a job for a stand mixer with a dough hook (although you could tackle it with a wooden spoon and stamina). And it must rise three times. At each step, the dough progresses at its own rate and you mustn’t rush it—a verity of yeast and a particular pleasure of baking.
That’s right – there’s nothing too tricky about this recipe except the timing. i worked my way back from the time I would be baking to plan out 3 x 1 hour-ish rises and it was very do-able over the course of an afternoon. Apart from the initial kneading, it’s very hands-off too!
Still, when baking bread, I always hold my breath until the loaf releases from the pan… in this case, easily and yielding a beautiful loaf!
Right? I was so happy with this one!
The crumb/ interior were also perfect.
This is an excellent “daily bread” loaf that, despite it being super easy, I curiously only make when I’m required to for Dorie posts 😉 I *should* make bread more often…
I enjoyed this as toast and even a few days later it’s toasting beautifully. Freezing some slices for future toasting or French toast too!
Another winner from Dorie!
Get the recipe for White Bread on p 11 of Baking with Dorie or here.
Buy Baking with Dorie and join us baking through the book!
Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you). For free worldwide shipping, buy it on Blackwell’s. To support your local Indie bookstore, purchase on Bookshop.org.
Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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Your bread turned out great Mardi. This was a very good recipe because it yielded bread “just like real bread” – crusty outside and soft in the middle. If I have a yen to make homemade bread, this is my fave recipe so far.
So beautiful!
Your loaf is beautiful, Mardi. Just really really beautiful inside and out. Three rises seemed like a lot and I worried about the temperature to bake it, but other than a bit lopsided, my fault, it all worked out. That said, mine is the ugly duckling compared to yours! Love bread week.
Yaaaay! Cheers to a successful bake and a long running history of baking…all the way back to those first white loaves 😍
Agree with all you said, this was a great recipe. We loved our fresh baked bread and I ‘should’ make it again.
what a lovely loaf! I, too, should make homemade sandwich bread more than just when it comes up on the TWD schedule. 🙂