Stove Top Smoker Bread Recipes

HOW TO USE A STOVE-TOP SMOKER

Steps:

• Read through the recipe carefully before you start. Some recipes require seasoning or marinating the food in advance; other recipes suggest you brine the food or take them to room temperature before smoking.
• Make sure the smoker parts are clean and dry before you start.
• Sprinkle the amount and type of wood chip you have chosen over the center of the bottom of the smoker, covering an area roughly the size of your burner.
• Put the drip pan in place. Always line the drip pan with a single layer of aluminum foil. This cuts cleanup time in half.
• Arrange whatever item(s) you are smoking on the rack. Newer smoker models have nonstick racks; older racks should be sprayed with vegetable cooking spray to prevent sticking and make for easier clean up.
• Be sure to leave space between items on the rack and between the food and the sides of the smoker.
• Close the lid about two-thirds of the way and center the smoker over a burner. Turn the heat to medium.
• When you see the first signs of smoking rising from under the drip pan, close the lid securely and start timing.
• Check the food for doneness at the time suggested in the recipe. Wear oven mitts or protect your hands with sturdy pot holders, grasp the handles firmly with one hand and slide the lid off with the other. Test the food as quickly as possible (with an instant-read thermometer or other methods suggested in the recipe) and slide the lid closed quickly if it needs more cooking time.
• When the food is ready, turn off the heat and remove the lid of the smoker, unless a recipe directs you to leave it on for a specified amount of time.

SMOKED BREAD WITH MAPLE BUTTER

Steps:

• To rig up a stovetop smoker, take a large stockpot with a tightfitting cover and line the bottom with foil. Pour in wood chips. Place a steamer basket in the pot, removing the center shaft if necessary (it unscrews). Put all-purpose and whole wheat flours in a round 9-inch cake pan. Place the cake pan in the pot. Cover the pot with the lid and then cover the seal around the pot with more foil to ensure that no smoke escapes. Turn heat to high under the pot for about 5 minutes to start the smoke (you should smell it), then turn off heat and let sit for 30 minutes. Remove the cake pan of flour and let flour cool.
• Place 3/4 cup lukewarm water (105 to 115 degrees) in a large bowl or in the bowl of a stand mixer. Sprinkle yeast over it. Let stand until foamy, about 5 minutes.
• Stir 5 tablespoons of oil, salt and sugar into yeast mixture. Stir in smoked flour until a soft dough forms (you may need to add more all-purpose flour or some water, depending on the consistency of your dough, you want it soft but not sticky).
• Turn dough out onto a floured surface. Knead until smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about 5 minutes. If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute. Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).
• Oil a large bowl. Place dough in bowl and turn to coat it lightly with oil. Cover bowl with a dish towel. Leave in a warm place until dough has doubled in size, about 1 hour.
• In an 8- or 9-inch loaf pan add remaining 2 tablespoons of oil. Transfer the dough to the loaf pan, cover with a dish towel and let rest for 20 to 30 more; the dough should rise somewhat.
• Meanwhile, in a small bowl, mix together the softened butter and maple syrup.
• Heat oven to 400 degrees. Brush the top of the dough with olive oil and sprinkle lightly with flaky sea salt. Bake for 30 to 35 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Transfer pan to a wire cooling rack and let cool 10 minutes before removing bread from loaf pan to finish cooling on the rack. Serve warm or at room temperature, slathered with maple butter.