{"id":5117,"date":"2012-07-10T10:33:59","date_gmt":"2012-07-10T09:33:59","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=5117"},"modified":"2012-07-10T10:33:59","modified_gmt":"2012-07-10T09:33:59","slug":"abodas-tomatbrod","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2012\/abodas-tomatbrod\/","title":{"rendered":"\u00c5bodas tomatbr\u00f6d"},"content":{"rendered":"
\"\"<\/a>
Tomatbr\u00f6d i Agnes version.<\/figcaption><\/figure>\n

Tillbaka fr\u00e5n min f\u00f6rsta semestervecka, en i Sm\u00e5land tillsammans med min franske gudson och hans mamma, pappa och lillebror. Jag hade inte h\u00e4lsat p\u00e5 hos Agnes och Arne i Lockebo i \u00c5boda sedan deras nye lille son f\u00f6ddes, s\u00e5 vi \u00e5kte dit — och sedan gick det inte att \u00e5ka hem, och fyra timmar senare gick det att sp\u00e4nna fast gudsonen i bilbarnsstolen bara med l\u00f6ftet att vi skulle komma tillbaka dagen efter. Han kallar Lockebo f\u00f6r ”huset med alla barnen”. Hans f\u00f6r\u00e4ldrar kallar det f\u00f6r ”the Paradise House” …<\/p>\n

Till lasagnen och salladen den andra dagen bj\u00f6d Agnes p\u00e5 nybakat br\u00f6d, en f\u00f6r l\u00e4nge sedan hemimproviserad och nu helt etablerad kopia av ett tomatbr\u00f6d som Estvalls Bageri i Moheda har bakat och sk\u00e4mt bort bygden med i ganska m\u00e5nga \u00e5r nu. H\u00e4r \u00e4r receptet!<\/p>\n

\u00c5bodas tomatbr\u00f6d<\/strong><\/p>\n

en l\u00e5ngpanna full med tre l\u00e5nga eller fyra kortare limpor
\nJ\u00e4sning: 1–2 timmar + medan ugnen blir varm
\nUgn: 250 grader i 15 minuter, 100 grader i 20 minuter<\/p>\n

ca 60 g soltorkade tomater
\n12 dl vatten
\n100 g j\u00e4st (tv\u00e5 paket)
\n2\u00bd msk salt
\n4 msk honung eller ljus sirap
\ndrygt 2 msk tomatpur\u00e9
\n18 dl vetemj\u00f6l
\n1 l m\u00f6rkt lantbr\u00f6dsmj\u00f6l<\/p>\n

till pensling:
\nlite olja<\/p>\n

ovanp\u00e5:
\nmassor av riven ost (hush\u00e5llsost g\u00e5r bra)<\/p>\n

Klipp tomaterna i bitar. V\u00e4rm vattnet till fingerv\u00e4rme, h\u00e4ll det i en bunke\u00a0och r\u00f6r ner j\u00e4st, salt, honung (eller sirap), tomatpur\u00e9 och tomatbitar. R\u00f6r sedan ner mj\u00f6let och arbeta ihop till en deg. Str\u00f6 lite mj\u00f6l \u00f6ver och l\u00e5t den j\u00e4sa i\u00a0i minst en timme, kanske tv\u00e5, under bakduk.<\/p>\n

Kn\u00e5da degen och forma den till tre limpor, lika l\u00e5nga som l\u00e5ngpannan (eller till fyra som \u00e4r lika l\u00e5nga som l\u00e5ngpannans kortsida — med risk att de fastnar i falsen i ugnen …). Pensla l\u00e5ngpannan med olja och l\u00e4gg den f\u00f6rsta limpan utmed kanten. Pensla limpans andra sida med olja och l\u00e4gg den andra limpan intill, pensla med olja p\u00e5 n\u00e4sta sida och l\u00e4gg ner den sista limpan (oljan g\u00f6r det l\u00e4ttare att dela limporna efter gr\u00e4ddningen). Str\u00f6 \u00f6ver rikligt med riven ost.<\/p>\n

S\u00e4tt ugnen p\u00e5 250 grader. N\u00e4r den \u00e4r varm har limporna oftast j\u00e4st s\u00e5 att det \u00e4r lagom att s\u00e4tta in dem. Gr\u00e4dda dem i en kvart p\u00e5 den h\u00f6ga v\u00e4rmen, s\u00e4nk sedan till 100 grader och l\u00e5t dem st\u00e5r kvar i 20 minuter till.<\/p>\n

Ta upp limporna ur l\u00e5ngpannan och l\u00e5t dem svalna p\u00e5 galler.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tillbaka fr\u00e5n min f\u00f6rsta semestervecka, en i Sm\u00e5land tillsammans med min franske gudson och hans mamma, pappa och lillebror. Jag hade inte h\u00e4lsat p\u00e5 hos Agnes och Arne i Lockebo i \u00c5boda sedan deras nye lille son f\u00f6ddes, s\u00e5 vi \u00e5kte dit — och sedan gick det inte att \u00e5ka hem, och fyra timmar senare…<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[355,361,348,1],"tags":[],"class_list":["post-5117","post","type-post","status-publish","format-standard","hentry","category-brod","category-langpannerecept","category-recept","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/5117"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=5117"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/5117\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=5117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=5117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=5117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}