{"id":1062,"date":"2010-06-25T09:10:18","date_gmt":"2010-06-25T08:10:18","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=1062"},"modified":"2026-08-23T18:08:11","modified_gmt":"2026-08-23T17:08:11","slug":"madbr%c3%b8d","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2010\/06\/25\/madbr%c3%b8d\/","title":{"rendered":"Madbr\u00f8d"},"content":{"rendered":"<p><img decoding=\"async\" class=\"alignright\" src=\"https:\/\/bleeker-pedersen.dk\/blog\/wp-content\/uploads\/madbroed.jpg\" width=\"300\" alt=\"Madbr\u00f8d\" \/>N\u00e5r man er p\u00e5 caf\u00e9 kommer der tit lidt sm\u00e5 stykker br\u00f8d p\u00e5 bordet enten inden eller til maden. Typisk er der lidt dip til br\u00f8det. Nogen bruger olivenolie, nogen hvidl\u00f8gsmayonnaise og andre noget helt tredje. F\u00e6lles er dog at det smager rigtig godt med s\u00e5dan noget madbr\u00f8d.<\/p>\n<p>Derfor besluttede jeg mig for at finde ud af, hvordan det kunne g\u00f8res. Resultatet har indtil nu ledt til nedenst\u00e5ende opskrift, der giver et rigtig godt resultat. Dejen skal ikke h\u00e6ve, s\u00e5 der g\u00e5r under en time fra man g\u00e5r i gang til der er f\u00e6rdigt br\u00f8d p\u00e5 bordet.<\/p>\n<p>Br\u00f8det smager rigtig godt &#8211; b\u00e5de som tilbeh\u00f8r til mad eller som en lille appetitv\u00e6kker.<\/p>\n<p><strong>Ingredienser<br \/>\n<\/strong><\/p>\n<ul>\n<li>2 dl m\u00e6lk<\/li>\n<li>50 gram sm\u00f8r<\/li>\n<li>1 tsk sukker<\/li>\n<li>1 tsk salt<\/li>\n<li>2\/3 dl yoghurt natural &#8211; brug eventuelt gr\u00e6sk yougourt<\/li>\n<li>350 gram mel<\/li>\n<li>3 tsk rosmarin (t\u00f8rret)<\/li>\n<li>30 gram g\u00e6r<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Smelt sm\u00f8r i en gryde<\/li>\n<li>Tils\u00e6t yoghurt, m\u00e6lk, sukker og salt<\/li>\n<li>N\u00e5r alle ingredienserne er opl\u00f8st i en v\u00e6ske h\u00e6ldes den over i en sk\u00e5l<\/li>\n<li>N\u00e5r v\u00e6sken er blevet lunken igen blandes g\u00e6ret i<\/li>\n<li>Tils\u00e6t melet og \u00e6lt dejen sammen i 3-7 minutter til den f\u00f8les f\u00e6rdig<\/li>\n<li>Sl\u00e5 br\u00f8det ud s\u00e5 det former en cirkel (eller firkant efter smag). Dejen skal v\u00e6re. ca. 1\u00bd-2 centimeter h\u00f8j.<\/li>\n<li>Sk\u00e6r riller i br\u00f8det n\u00e6sten helt igennem. Rillerne kan bruges til at br\u00e6kke br\u00f8det i stykker efterf\u00f8lgende.<\/li>\n<li>Pensel br\u00f8det med m\u00e6lk (eller alternativt vand)<\/li>\n<li>Drys rosmarinen j\u00e6vnt ud over br\u00f8det<\/li>\n<li>Bag br\u00f8det i 35 minutter p\u00e5 200 grader i en forvarmet ovn<\/li>\n<li>Serveres efter br\u00f8det har st\u00e5et i fem minutter<\/li>\n<li>Velbekomme<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>N\u00e5r man er p\u00e5 caf\u00e9 kommer der tit lidt sm\u00e5 stykker br\u00f8d p\u00e5 bordet enten inden eller til maden. Typisk er der lidt dip til br\u00f8det. Nogen bruger olivenolie, nogen hvidl\u00f8gsmayonnaise og andre noget helt tredje. F\u00e6lles er dog at det smager rigtig godt med s\u00e5dan noget madbr\u00f8d. Derfor besluttede jeg mig for at finde &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2010\/06\/25\/madbr%c3%b8d\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Madbr\u00f8d<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-1062","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/pij8s-h8","jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/1062","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=1062"}],"version-history":[{"count":1,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/1062\/revisions"}],"predecessor-version":[{"id":5377,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/1062\/revisions\/5377"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=1062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=1062"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=1062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}