1250g bread flour 800g water 16 oz sharp cheddar (grate it yourself – get a good aged block if you can) 20g yeast 20g salt 40g old bay
Kneaded, rose, split to 2 loaves, second rise in 9×5 pans.
Baked at 400, after 10 minutes a big handful of cheese and more old bay on top, baked another 25.
If people want the cream of crab soup recipe lemme know. It’s the perfect. And I mean. Perfect. Pairing.
Ok soup recipe – this came from my mother in law, originally from some Baltimore newspaper from like decades ago. I usually double the recipe.
2/3 Cups butter 2/3 cups flour 1.5 cups chicken broth 1 quart half and half 1/2 cup milk parsley 1 TBS old bay (I probably used 3, to be honest) 1 lb crab meat
Melt butter, stir in flour to make smooth blond roux.
2 Comments
1250g bread flour 800g water 16 oz sharp cheddar (grate it yourself – get a good aged block if you can) 20g yeast 20g salt 40g old bay
Kneaded, rose, split to 2 loaves, second rise in 9×5 pans.
Baked at 400, after 10 minutes a big handful of cheese and more old bay on top, baked another 25.
If people want the cream of crab soup recipe lemme know. It’s the perfect. And I mean. Perfect. Pairing.
Ok soup recipe – this came from my mother in law, originally from some Baltimore newspaper from like decades ago. I usually double the recipe.
2/3 Cups butter
2/3 cups flour
1.5 cups chicken broth
1 quart half and half
1/2 cup milk
parsley
1 TBS old bay (I probably used 3, to be honest)
1 lb crab meat
Melt butter, stir in flour to make smooth blond roux.
Slowly add broth, stirring constantly
Simmer 2 minutes to thicken
Slowly add half and half and milk
Cook to thicken and add crab meat towards service
Optional serve with sherry on the side
Thin out if needed with additional milk
Looks great!