Nancy Silverton, owner of La Brea Bakery in Los Angeles, CA visits Julia Child in her kitchen. Silverton demonstrates how to create a basic brioche dough. Silverton shows how versatile brioche dough can be - creating everything from a main course to the desert. This dough is used to make two different bakery goods: savory brioche pockets and pecan sticky buns.
Visit the Website: http://www.pbs.org/juliachild/
Episode #111 / Length: 26 minutes
- Wednesday, November 20th at 6:30 PM on KLRU Create