Let’s face it. I was tempted to turn the oven on and make my own brioche…but I couldn’t bring myself to do it. This week’s Tuesdays with Dorie recipe is Brioche Plum Tart.

But I live in South Florida. In July.

It’s hot.

It’s way too hot to be making bread of any sort.

So please read about my brioche making experience (at least it’s Dorie’s) Here, here and here.
Should it not be too hot where YOU live, get the recipe and read all about it at Chez Us by Denise, who picked the recipe (and a nice job she did, too).

And my definition of brioche, after all that baking and eating (I posted this in April, 2008):

Brioche, noun. (bree-osh) Butter held together by bits of flour, yeast and egg.

When I toasted a slice this morning, it sizzled all on its own.

That’s all. Just an observation