Logo

Beer-bread

Print denne opskrift (Ctrl + P)
Kamera Print med billeder
Print uden billeder

Beer-bread

(Øllebrød)

Beer-bread is a very old and typically Danish dish, known to small children as soon as they can handle a spoon. But not only children thrive on the daily por­tion of beer-bread (prepared without the strong beer); there are also many adult Danes who know of no better start to the day than their morning beer­bread.

 

1 lb (450 g) rye­bread

1 ½-1 ¾ pints (¾ l) water

1 ½ bottles dark low-alcohol beer

3-4 tablesp. (100 g) sugar

2-3 teasp. grated lemon-peel (or orange-peel)

Small piece of cinnamon stick

About ¼ pint (1­-2 dl) lager

 

Beer-bread

Cut up the bread into squares and soak overnight in just sufficient cold water to cover.

Simmer under a tightly-fitting lid until very soft, stirring frequently in order to prevent burning.

Add water if necessary.

Pass the bread soup through a sieve or blend in a mixer, return to the pot and dilute with the low-alco­hol beer.

Add the sugar, lemon-peel and cinnamon to taste.

Simmer for 10-15 min.

If the beer-bread is too thick, dilute with water or beer, using lager if a strong flavour of beer is desired.

Beer-bread

Serve with ice-cold milk, cream or whipped cream.



Facebook
Print denne opskrift (Ctrl + P)
Kamera Print med billeder
Print uden billeder
Opret din egen Kogebog
Klik på den smiley du vil give denne side 
Brugernes vurdering 5,0 (2 stemmer)
Siden er blevet set 1.596 gange - Se og skriv kommentarer herunder.

Kommentarer og debat mellem læsere

Din e-mail bliver ikke vist på sitet.

Vi benytter cookies til at gøre din oplevelse af sitet så god som mulig. Ved at fortsætte med at bruge sitet accepterer du cookies.
Afstemning
Hvad synes du om de nye Kostråd?