Baking With Julia; #207; Marion Cunningham

text. Oh Hello, I'm Julia Child. Welcome to my house. What fun we're going to have baking all kinds of incredible cakes, pies, and breads right here in my own kitchen.

Marion Cunningham, cooking teacher and author of the new Fanny Farmer cookbook, chose us how easy it is to bake these quick breads. They make wonderful breakfast peas. Join us on baking with Julia. Funding for this program has been provided by Starbucks Coffee. Baking with Julia is funded by the makers of Armand Hammer Baking Soda, part of America's favorite recipes for over 150 years. Armand Hammer Baking Soda, the standard of purity. By Farberware, creators of Farberware Millennium never sticks stainless steel cookware for every ship. Farberware Millennium never sticks stainless steel cookware.

And King Arthur Flower, offering tools ingredients and flour for all your baking needs. By the corporation for public broadcasting and by annual financial support from viewers like you. If your popovers won't pop and if your muffins crumble and if your scones are like lead, you need a lesson from Marion Cunningham and here she is. I'm going to start with crumb muffins, Julia. This recipe has been around about a hundred years and I'm going to use all-purpose flour. I happen to level it off, right? You just level it off with your fingers. Yeah, one can use a knife, but it's going to have cups. It's on bleach flour.

It's on bleach flour and next I'm going to use two cups of brown sugar. This is what they say, well packed, well packed. Sometimes you pick up your brown sugar and it's as hard as a lump. Well, you put a big chunk of apple in the bag and it'll start to become soft and more reliable. If the mumps are of many and rather hard, you're going to have to sift it a little bit. This is just fine. The whole thing about baking, home baking is and probably any baking is to mix well. Give things mixed to those your hands. Use your hands. I think using your hands is the answer. Half a teaspoon of salt goes into this. Level again. I'm going to put two-thirds cup of shortening and I think I've got a third of a cup right here. We need two of them. Again, you've got to push everything down so you don't have big holes. There's great tolerance in home baking, which is wonderful. It's forgiving, but you can't be off too far.

You have to be in a ballpark. Pay attention is right. Two-thirds cup. Two-thirds cup. Now, break it into pieces rather than trying to take big chunks and get it all broken into crumbs. We're after crumbs or little lumps. You want lumps because it melts and that makes a tender. And at this point, we have this bin through Betty Crocker and all the early American cookbooks after baking powder came out. It's simple, but it's really quite wonderful. Next little step, we're going to take a half a cup of this out, put it aside. That's going to be for crumbs sprinkled on top. Oh, that's a good texture. That's a good idea. Next, I'm going to do two teaspoons of baking powder, double-acting baking powder. We have not only baking powder, but baking soda, why? This is baking soda. It's a half a teaspoon, because there's buttermilk also. And buttermilk and baking soda will create a lot of bubbles and give greater rise.

Oh, yes. Now, I think we're just about ready to add half a teaspoon each of cinnamon ground and a half a teaspoon of nutmeg. And again, get that in. You see, once we get this dough wet, it's harder to get everything in it. You see, that's right. There's no big lumps, right? No big lumps. You want the little lumps that milk and make it tender, but we have to coat all the flour with it. No, fancy. I think at this point, we can go ahead and get the buttermilk one cup. Next, I'm going to take two eggs. These are large. These are large. All recipes are intended to have. It should be, okay. It should be, okay. Yeah. All recipes mean large eggs. U.S., ranging large. Right. I'll take those for you. And keep in mind, the reason I'm doing this is if I dump them in right over this, it can get mixed, but not as well. Really want.

Okay. Now, let me get a big spoon. Not with your hands. Well, this is going to be gooey. I don't mind having gooey hands, but I think that it's good. You have to stop and wash them off. You know, this smells good. Somehow, there's something so wholesome about American baked things to my mind. Maybe because they're so elementary. Now, that's good enough. You can see little tiny lumps there, and that's largely the fat. You see, you know, but that's nicely mixed. What I need now, Judy, it's right behind you, the muffin pans. And I'm going... I'm going... The size of these cups. They're three quarters of a cup. It's kind of standard. And I'm going to spread. Well, for muffins and popovers, it's so fast. You can see. I mean, it would take us three times as long to use butter or oil. I'm going to fill these.

Oops, I'll start here and I can turn my pan. I'm dripping a little bit here. All right. There's the next. The one thing about muffins, that's another thing we were talking about them being crumbly all over you. They should be wet, like this. Yeah. This is a wet batter. I think they're short on the shortening and sometimes on the eggs. The thing is, so many of these baked things that are shy of fat really don't taste good. No. I mean... So you have to put more butter on them. They would be better off having the recipe right in the first place. It really is true. Well, the last one, Julia. There. Mmm. Just great. Just great. That's right. Now for the crumbs. Just sprinkled on top. That's a very nice idea. Isn't it kind of a croissant or they call it a croissant? That's right. Yes.

It's stressful. Exactly. Well, it gives it a kind of different finish here. No. Now, we want to put this in the oven and we're going to bake it at 350 and for about 25 minutes. It may take five minutes more or five minutes less, but we'll test them. So I'm going to put them on the bottom third there and we'll set a timer. Well, it should be done. Well, let's test. All right. We'll test. I'm going to use clear to the bottom, Julia. And it's perfectly clean. So they're done. It means it's long. Absolutely. Otherwise, it have wet dough on it. Okay. All right. Let me take them out. I'm going to put them on the rack over here. I'm going to let them cool five minutes because they'll shrink a little. It makes them easier to remove. Okay.

Well, Julia, I think these are ready to be turned out. Told enough. Cool enough. Well, there they go. Oh, look. Good. Always hungry when I do these muffins. Not one we're going to eat. Now. Now. No. I'm not going to eat this. Here. Now, this doesn't crumble. No, it's moist. You can just fluff in moist. Well, they don't even need bubbles. They're just delicious. How do you like that crumb topping? I love it. Larry, that's a great muffin. You convinced me to be a muffin eater. Thank you very much. Thank you. Thank you. I'm almost reading about scones and British novels. I understand that it's a kind of a baking powder biscuit mirror.

Well, that's a good comparison. It is. This is Scottish. It's Scottish and English. And they're largely shaped differently. Well, where do we begin? We have three cups of all-purpose flour here. And I'm next going to put in one third cup of sugar. So they're mildly sweet. Mm-hmm. And two and a half teaspoons of our baking powder. Level it off. And I think it takes about three quarters of a teaspoon of salt. A little bit. And the baking soda is just a half a teaspoon. So now with baking powder, you've got to always be sure that it's very fresh, though, too. You really should replace it every four months. Now we're doing another. I'm cutting this into small pieces. We'll separate all the pieces. And your butter needs to be cold. It smells nice.

Mm-hmm. Smells healthy. Smells healthy. Yeah. Well, how about that? See? There's two little lumps. There are little lumps, but that's the way we want it. So that it gives it flakiness. Oh. You see, it melts and huffs up. Mm-hmm. I think now it's time for the cup of butter milk. It's nice. Using butter milk is so nice. I thought I could. That's kind of a little. I know. We kind of forget what a good drink it is in the summertime. This is like biscuits that you have to handle it very gently. Well, it is needed a little bit just to bring the dough together. See, it's such a rough mess here in it. It would be hard to get it shaped. No. I think that's about it. There will be a little bit flour. Oh, I forgot to add the lemon. Let me create it right now.

It doesn't make too much different. It doesn't. It's as long as it gets distributed. Yeah. That's the key. And I'm just going to grate it on this scraper. I should use one whole lemon. Okay. Well, it's good. Now, this is going to be needed for a few turns. So it will get well distributed. I'm just tossing it around. There. Okay. I don't have more. You see how it looks. It's all in pieces. This point of work will grow. Could you add a little more watermelon for it? You could. You could. Until you get something in the oven, you have a lot of opportunity to make corrections really. Thank you. Thank you. Now, all we're doing here is just getting the dough so I can roll it. And we have it and it stays together. And I think we're about there. I'm going to cut this in half.

And I'm going to do half in the traditional shape of a scone. And the other half, I'm going to do unusual kind of a roll-up because they're fun. Oh, good. Interesting. Those ones have other things you can do with the dough. Yes. This will make, instead of the usual 12 from this, I can do 6. It helps a little to go around the edges so you don't have a flattened one. Now, this should have a little melted butter, which I have right over there on top. And then I'll sprinkle a little sugar on that. Again, like it gives a nice finish. And just a tiny bit of sugar. I've got this brush here. Let me just get this kind of all over the top. There. Oh, that's all there is. That's all there is.

That's all there is. That's all there is. That's what's going to grow. That's what's going on. That is the wonderful thing. Well, that's marvelous. Home baking. Now, we need to put it on a pan. Does that need to be sprayed or anything? Not really because there's a lot of butter in this. No. When you have a lot of butter, it'll take you racing. That really is a quick breath. It certainly is. It's a marvel about certainly things you bake at home is that you can usually eat them. No matter what. Eat them anyway. Yeah, eat them anyway. I'm going to roll this as I said a little different technique. Mm-hmm. And make a strip. And then what I'm going to do is sprinkle this with the butter. Once more, we'll do the same technique. Let's see. Here's some sugar. I can use this again.

It moves it easily. Okay. Now, it's always rolled from the long side. What was that? What was that? What happened here? Yes, it is. But we'll pull it out a little bit. It can be stretched a little bit. Oh, the sugar roll. Yeah, exactly. And sometimes this needs a little pinching along the bottom of the seam. No. Which is exactly what you do with loads of bread. I'm going to cut off the ends because they look poor. I'm going to get them down about the same height. So they'll bake in about the same time. Of course you can fill these with things. Put all kinds of things in them. Yes, you could use finely chopped nuts. You can use raisins, currants. That's it.

It goes in at 425 oven or about 10 to 12 minutes. Rock in the middle? Yes. Perfect. Do we think they're done? I can smell them. I think they are. It must be. Good. Oh, look at them. Oh, you look right. Okay. Perfect. Are we going to eat them right away? We're going to eat them right away while they're hot. Oh, great. Quickly get them all off. Oh, they don't ever. Huh. Real school in England. Well, people who have. They talk about them forever. Now, Julia, I'm going to fix you a school in the way you will never forget it. Okay.

First butter. Oh. They have it. You can see it melting into it. Isn't that wonderful looking? Oh, and then I'm going to put them on this side. Right on. This may look like a little excess, but you're going to like it a lot. It's supposed to be. Yes. That's lovely. Julia. Yeah. Well, thank you. Don't think I'll share with this with anybody. It's lovely, lovely and flaky. All those little lumps of butter worked. Oh, I can see why they talk so much about them. Oh, my. That's lovely. Well, I'm so glad you like them. We've got lots more, Julia. Mm. Mm. Thank you, River. Mm. Mm. Mm. Mm.

Mm. Mm. Mm. Mm. Marion is now going to show us Irish shoulder bread. It's a quick bread and not really know what it is. What is it? It's a very simple three, four ingredients. Four cups of flour. I'm going to put in about a teaspoon and a half of salt. And this is regular oil purposes. This is all purpose flour and bleach. Unbelievable. All purpose. Nope. And then we're going to have a teaspoon of soda, hence the name. Dr. Well, soda. Actual soda. You know? Mm. Mm. Mm. Mm. What's going to raise this bread is the addition of this two cups of buttermilk, which when it meets the baking soda, it fizzes and its bubbles that make it happen. Mm. Mm. Mm. Mm. Mm. Mm. Mm. Mm. Mm. Mm.

Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm. No. Mm. Mm-mmm. ? Mm-hmm. Mm-hmm. Mm-mm. Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm. Yeah. Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm. Oh, it does look like a bell. Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm. Mm-hmm. Oh, of course. Mm-hmm. Mm-hmm. Mm-hmm. No, it's not. It is. Well, you smell the butter milk. I know. No, it's not. Again, it has that very wholesome kind of smell here. Can you believe that we're done? No, I know. It's amazing. And I'm going to do that cross, which is very traditional. And it also keeps it from cracking in odd places. Is that ready to bake already?

It's all ready to go. No, it's not certainly once asked. What's your oven? Three, 75. Three, 75. We're about 50 to 60 minutes. OK. This bread has baked 50 minutes. It was cooled, wrapped, and left overnight. And it's golden. And oh, that looks like bread, doesn't it? I mean, it looks perfectly fine. You'll just eat it just like regular bread. Eat it just like regular bread? Butter and jam. Butter and jam. The Irish ate this every single day. This is probably a poster, honestly. I would think very nicely. Well, thank you. That was fun. It's so easy and quick. It's just a couple of minutes. You have it made. Better than the bread machine. Thank you very much.

Now one of the greatest quickies of them all and certainly the most dramatic popovers, which Mary and I was going to make in a thrice, or a whisk, or a whisk. First, a couple and a half of flour. A lot of popovers. They're quite wonderful. They're just sort of exciting, even though you haven't many times, they can't be a one and a half cups of milk, same amount, and stuff like that. This is just regular, 2% of the milk, just right. And we're going to have a little bit of salt, a teaspoon, and three eggs. It was a US-rated large egg. Yes, they are large eggs. They're always using large eggs. And here we have three tablespoons of melted butter. This is embarrassingly simple, truly.

It's stirred down the sides. So the flour is all in there. Now, it's got a great big pan. Well, they should be separate the containers. This is a secret to making a pop over the pops and it really gets tall, is that the cups aren't touching each other so that the heat encircles them. That's why if you have to use a muffin pan, fill only the outer muffins in. This is freezer about 2,3,4, right. That's exactly nine cups. That's it.

That's it. No, right into the oven. But kind of an oven that they go in for $4.25. And they take about 20 to 30 minutes. But you should peek in. I mean, you're looking at them. Gosh, that was beautiful, Mary. Oh, gosh, it's heavenly. They look just perfect. Shall I just put it right up here and break it apart? Boy, look at all that steam coming out in there. Why? Dig in. I'm going to have one with honey, because I'm like, I think I'll be back. I'm not going to run it down the elbows. Mary, and think of all we've done in this less than half an hour. All we've done, those beautiful muffins, and we've done scolds, and those pistons, and soda bread.

And now, popovers. That's amazing, that's really anyone can do them. They're so big and so delicious. And they're so inexpensive. And I thank you so much for being with us. I'd love to have you been wonderful. Thank you. Thank you. Complete recipes for all the breads, cakes, cookies, and pies in this series, and more are available in the baking with Julia Cookbook, over 500 pages, detailed instruction, and 100 color photos, to order call 1-800-918-3600. Baking with Julia is funded by the makers of Arm and Hammer baking soda, part of America's favorite recipes for over 150 years. Arm and Hammer baking soda, the standard of purity. By Farberware, creators of Farberware Millennium never stick stainless steel cookware. Durable, Farberware Millennium never stick

stainless steel cookware. Funding for this program has been provided by Starbucks Coffee. And King Arthur Flower, offering tools, ingredients, and flour for all your baking needs. By the Corporation for Public Broadcasting and by annual financial support from viewers like you. MUSIC Bon Appétit!

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