STOVETOP BREAD
Baking bread doesn't mean the house has to bake too. This recipe lets you bake a loaf on top of the stove instead of in it, keeping your kitchen cool.
Provided by Food Network Kitchen
Time 2h25m
Yield 1 loaf
Number Of Ingredients 5
Steps:
- Butter a 9-inch Dutch oven and set aside.
- Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
- Transfer the dough to the prepared Dutch oven, cover and let rise until doubled in size, about 1 hour.
- Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely.
HOW TO USE A STOVE-TOP SMOKER
Provided by Food Network
Number Of Ingredients 0
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.
STOVE TOP SMOKER BREAD
This sounds really great, and so easy. The bread is especially good served with olive oil, garlic powder, soft mozzarella cheese and slices of tomato.
Provided by TxGriffLover
Categories Breads
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Put 2 tablespoons of water in drip tray.
- Place bread on rack.
- Smoke with your favorite wood chip flavor for approximately 15 to 20 minutes (I especially like hickory and mesquite). Remove from stove, open and let cool.
- Dip bread in your favorite salsa or marinara sauce.
Nutrition Facts : Calories 310.7, Fat 3.4, SaturatedFat 0.7, Sodium 690.6, Carbohydrate 58.9, Fiber 3.4, Sugar 0.3, Protein 10
SMOKED BREAD WITH MAPLE BUTTER
Provided by Melissa Clark
Time 1h
Yield Makes one 8-inch loaf
Number Of Ingredients 10
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.
SMOKY MEATLOAF (CAMERON'S SMOKER)
This is a Cameron Stovetop Smoker recipe that we modified a bit to get a crispier outer layer by broiling at the end of smoking. It's a healthier way to eat meatloaf as the fats will drain off.
Provided by Sandi From CA
Categories Pork
Time 1h10m
Yield 2 loaves, 6 serving(s)
Number Of Ingredients 12
Steps:
- Tear the bread and mix with the milk.
- Combine the remaining ingredients and add the milk and bread.
- Form into 2 loaves and smoke over medium heat, using apple and pecan chips, for 50 minutes.
- Preheat broiler before smoking is done, then broil the loaves on a foil-lined baking sheet for up to 8 minutes depending on how crispy and brown you want your loaves.
Nutrition Facts : Calories 433.5, Fat 29.1, SaturatedFat 10.9, Cholesterol 193.8, Sodium 749.3, Carbohydrate 4.1, Fiber 0.5, Sugar 0.9, Protein 36.4
More about "stove top smoker bread recipes"
STOVETOP GARLIC BREAD RECIPE | KATIE LEE BIEGEL | FOOD …
From foodnetwork.com
Author Katie Lee BiegelSteps 3Difficulty Easy
KILLER MONKEY BREAD IN A SMOKER · THE TYPICAL MOM
From temeculablogs.com
EASY 10-MINUTE STOVETOP BREAD RECIPE - DIYJOY.COM
From diyjoy.com
CAMERONS STOVETOP SMOKER RECIPES - EVERYTHING …
From everythingkitchens.com
HOMEMADE BREAD ON THE STOVETOP RECIPE - DIY JOY
From diyjoy.com
EASY NO KNEAD SKILLET BREAD - BAKER BETTIE
From bakerbettie.com
RECIPE FOR STOVE TOP IRISH SODA BREAD FARLS - SPINACH …
From spinachtiger.com
HOW TO MAKE CHEESY SMOKED BREAD · THE TYPICAL MOM
From temeculablogs.com
Reviews 18Calories 103 per servingCategory Side Dish
14 CAST IRON SKILLET BREAD RECIPES - THE TOASTY KITCHEN
From thetoastykitchen.com
STOVE TOP MEATLOAF - BAKE IT WITH LOVE
From bakeitwithlove.com
STOVETOP BANANA BREAD - BEEYONDCEREAL
From beeyondcereal.com
CRUSTY ARTISAN NO-KNEAD BREAD ON THE PIT BOSS PELLET GRILL
From smokergrillgirl.com
HOW TO MAKE BREAD ON GAS STOVE TOP - YOUTUBE
From youtube.com
SMOKED TRI-TIP WITH STOVETOP SMOKER • JUST ONE COOKBOOK
From justonecookbook.com
BREAD ON A SMOKER - THE BEST SMOKING MEAT FORUM ON EARTH!
From smokingmeatforums.com
GALLEY GUIDE: STOVE TOP BREAD BAKING - BLUE WATER SAILING
From bwsailing.com
STOVE TOP BREADS | THE FRESH LOAF
From thefreshloaf.com
SMOKED BREAD TO MAKE AT HOME - THE NEW YORK TIMES
From archive.nytimes.com
You'll also love