DME is great in bread as well as ground malt, soaked malt, flaked grains...practically anything you use in your brewing works great in bread.
When batch sparging, the gravity is usually pretty high on the final runnings, so I continue to sparge with a bit more water, catch the run off separately, then boil it down to make a nice rich wort which goes in place of some of the water in my bread recipes. Cheaper than using DME or LME...why throw those delicious sugars away.