It’s the second week of listener-requested Bread Month! But first, Andrea recaps the winners from the final Olympia Pie Fest — reporting that ninjas, fruits of the forest, and a Cooks’ Illustrated classic all took top honors. Meanwhile, Stefin admits it’s difficult to forget about the recipes that don’t make the cut every month, and griddles up some delicious homemade naan without setting offer her smoke detector. And reminder to book lovers: Your hosts are reading Sourdough by Robin Sloane and will discuss it in the final show of the month on March 26.

Next, the duo dive into the listener-suggested No-Knead Peasant Bread from Alexandra’s Kitchen, and agree it’s an easy, delicious and versatile loaf that deserves a regular spot in listeners’ ovens. Stefin made the variation using two loaf pans, and found it was the perfect vehicle for her favorite Gruyere Grilled Cheese sandwich. Andrea loved using her vintage Pyrex bowls to bake up the whole-wheat variation of this recipe, and reveals that King Arthur Flour sends her birthday presents! Listeners, if you want to mix up your flours, measure by weight, as you may not be able to do a straight 1:1 substitution for the all-purposed called for in the original recipe.

For next week’s bake along, the hosts introduce King Arthur Flour’s Hot-Buttered Soft Pretzels (sure to make Stefin’s husband happy). This shaped yeast dough takes a bath in boiling water and baking soda right before it hits the oven. Read the recipe carefully — there are several “resting” stages throughout.

Finally, the duo discuss some magically delicious treats to try for St. Patrick’s Day, including their favorite from Episode 19, Bread & Butter Pudding with Salted Caramel Whiskey Butter Sauce (whew, that’s a title!), and explore the new trend of “magic cakes” including a brownie-like version using seasonal favorite Guinness.