{"id":469827,"date":"2003-08-11T00:00:00","date_gmt":"2003-08-11T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20030810\/briocheformbrod\/"},"modified":"2016-07-12T10:58:13","modified_gmt":"2016-07-12T10:58:13","slug":"briocheformbrod","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20030811\/briocheformbrod\/","title":{"rendered":"Briocheformbr\u00f6d"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">50 g j\u00e4st<\/span> <\/li>\n<li><span class=\"recipeingredient\">4 dl vatten<\/span> <\/li>\n<li><span class=\"recipeingredient\">1 tsk salt<\/span> <\/li>\n<li><span class=\"recipeingredient\">1.5 kg vetemj\u00f6l<\/span> <\/li>\n<li><span class=\"recipeingredient\">300 g sm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">0.5 dl str\u00f6socker<\/span> <\/li>\n<li><span class=\"recipeingredient\">8 st \u00e4gg<\/span> <\/li>\n<li><span class=\"recipeingredient\">300 g fetaost<\/span> <\/li>\n<li><span class=\"recipeingredient\">  sm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">  vatten<\/span>                       <span class=\"recipeingredientcomment\">till pensling<\/span><\/li>\n<li><span class=\"recipeingredient\">3 krm salt<\/span> <\/li>\n<li><span class=\"recipeingredient\">  solrosfr\u00f6n<\/span>                       <span class=\"recipeingredientcomment\">ca 3 dl<\/span><\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                Smula j\u00e4sten i degbunke. V\u00e4rm vattnet till 37 grader, h\u00e4ll det \u00f6ver j\u00e4sten och r\u00f6r blandningen j\u00e4mn. Tills\u00e4tt salt och arbeta in cirka 2\/3 av mj\u00f6let till en smidig deg. Str\u00f6 ett tunt lager mj\u00f6l \u00f6ver, t\u00e4ck med bakduk och l\u00e5t j\u00e4sa p\u00e5 dragfri plats 45 minuter.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                R\u00f6r matfettet smidigt med sockret  och r\u00f6r ner blandningen, v\u00e4xelvis med \u00e4ggen i den uppj\u00e4sta degen. Arbeta i resten av mj\u00f6let, f\u00f6rst i bunken, sedan p\u00e5 b\u00e4nken.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                Dela degen i 3 lika delar, kavla varje bit centimetertjock och lagom bred f\u00f6r en 1 1\/2-liters br\u00f6dform. Finsmula 100 g av osten p\u00e5 varje deghalva. Sm\u00f6ra formarna v\u00e4l, salta en aning i sm\u00f6rhinnan. Rulla ihop br\u00f6det och l\u00e4gg skarven ned\u00e5t i formen. L\u00e5t j\u00e4sa under bakdukar cirka 45 minuter.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                Pensla br\u00f6den med vatten och tryck solrosfr\u00f6n i ytan.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\">\n                Gr\u00e4dda formbr\u00f6den p\u00e5 galler p\u00e5 bottnen av 200 grader varm ugn cirka 50 minuter. L\u00e5t svalna inlindade i bakdukar. Kan frysas om det inte ska \u00e4tas inom ett dygn.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 50 g j\u00e4st 4 dl vatten 1 tsk salt 1.5 kg vetemj\u00f6l 300 g sm\u00f6r 0.5 dl str\u00f6socker 8 st \u00e4gg 300 g&#8230;<\/p>\n","protected":false},"author":1,"featured_media":552406,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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