Welcome back, kiddos. This week’s episode is a long one, but that’s because it’s an important one. For this episode, we tackled brioche. Armed with a recipe from Tartine’s cookbook and this extremely helpful article by Nicola Lamb, we braced ourselves for lots of setting of timers and hopping of mixers and got to work.
The episode starts a little abruptly, when Stephanie’s Ikea water cup sparks a conversation about Furr’s Cafeteria, a now-defunct cafeteria-style dining establishment that was popular in the Southwest US during the ‘80s and ‘90s, ie our childhood. This led to a sidebar about the dangers of picking okra, and eventually we got around to introducing the show.
For pretty much the next hour, we went on about brioche at length. For such a simple bake, there’s a lot to talk about, and we thoroughly enjoyed both the baking and the chatting. Shoutout to Jenn in Seoul, who clued us in to this genius hack for protecting your mixer during the high drama that is making brioche dough.
Finally, we finished off the episode by introducing the bake for our next episode, which will come out a couple of days after the Kentucky Derby: a lesser-known American classic known as Derby pie. Its alternative name comes from one of the most popular older recipes for the bake, which will be the one we will be using: Fannie Lou’s thoroughbred pie.
Now, on to the photos.
Steph’s brioche:
And Liz’s brioche:
Thank you so much for joing us. We’ve seen a little bit of growth since the last episode, and it’s truly amazing to us that anyone at all is willing to set aside two hours out of their month to listen to us prattle on about food and baking. Honestly. not having an audience for our nonsense has never stopped us from soldiering on with it, but it sure makes it feel a lot more special to have you all joining us for it. Take care of yourselves, and we will see you next time!
