Danish Beer Bread Ollebrod Abm Recipes
DANISH BEER BREAD (OLLEBROD) ABM
Based on a recipe from Madge Rosenberg's book, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says in its introduction, "Because it is so assertive, this chewy bread should be sliced thin to go with salty ham or strong cheese. For a traditional Danish open-faced sandwich (smorrebrod), spread with butter, then top with thinly sliced roast beef and a dollop of prepared horseradish thinned with sour cream. Measurements are for the large 1 ½ pound loaf; measurements for the small (1 pound) loaf are in parentheses.
Provided by mersaydees
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Add all ingredients to bread machine in the order recommended by its manufacturer.
- Process on the basic bread cycle.
OLLEBROD (BEER AND BREAD SOUP)
Make and share this Ollebrod (Beer and Bread Soup) recipe from Food.com.
Provided by Chocolatl
Categories Breads
Time 35m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Break bread into pieces and soak in water.
- Cook, stirring, until it becomes a thick, smooth mush.
- Add beer, sugar, cinnamon, lemon rind, salt and lemon juice.
- Simmer for 20 minutes.
- If soup is too thick, add a little water.
- Discard cinnamon stick.
- Top with whipped cream.
DANISH BEER SOUP (OLLEBROD)
This is a traditional and simple Danish dish often served as the only item in the meal, along with Danish beer. There are many local Danish variations on the recipe. It hits the spot when you are recovering from a hangover, but does well at other times also, like cold winter evenings. For countless years, it has been a staple in the rural areas of Denmark, much like grits here in the South.
Provided by CarlO
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h34m
Yield 4
Number Of Ingredients 6
Steps:
- Place bread in a large saucepan; cover with dark ale and water. Let soak, at least 3 hours.
- Bring bread mixture to a simmer over low heat; cook until thickened, 15 to 20 minutes. Puree with an immersion blender until smooth. Stir in lemon zest, lemon juice, and sugar; bring to a boil. Ladle into bowls; top each bowl with 1 tablespoon whipping cream.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 38.4 g, Cholesterol 20.4 mg, Fat 7.6 g, Fiber 5.5 g, Protein 7 g, SaturatedFat 3.7 g, Sodium 439.1 mg, Sugar 4.4 g
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Directions. Break the bread into small pcs. Put them in a deep saucepan and pour in the ale, mixed with water. Soak at least 3 hrs, or possibly overnight. When ready to serve, simmer the soup over low heat till it thickens. Puree, stirring in the lemon rind and juice, and sweeten to taste.
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