Best Smoked Bread Recipes

BANANA BRIOCHE MONKEY BREAD WITH MOLOKO MILK STOUT BUTTERSCOTCH AND SMOKED ALMOND TOFFEE BRITTLE

Steps:

• In a small saucepan, heat milk until just warmed through. Transfer to a large bowl and add yeast; stir to combine. Let stand 1 minute until yeast is dissolved. Add 2 eggs and whisk to combine. Add 3/4 cups flour and mix until well combined. Sprinkle remaining 1 cup flour over top of mixture; cover with plastic wrap and let dough stand in a warm place until doubled in volume, about 1 hour.
• Transfer dough to the bowl of an electric mixer fitted with the dough hook attachment. Add remaining 5 eggs, granulated sugar, remaining 4 1/3 cups flour, and honey. With the mixer on low, add salt. Mix until dough forms a ball, adding more flour if necessary. Increase speed to medium and mix for about 5 minutes. Reduce speed to low and add butter; mix until fully incorporated.
• Lightly coat a large bowl with nonstick cooking spray and transfer dough to prepared bowl. Cover with plastic wrap and let stand in a warm place until doubled in volume, 1 to 2 hours. Punch dough down and cover again with plastic wrap. Transfer to refrigerator until ready to use, up to 1 week.
• In a large bowl, mix together 2 cups butterscotch and pureed bananas. Lightly coat twelve 1-cup ovenproof dishes or ramekins with melted butter; set dishes on a large rimmed baking sheet. Place one tablespoon butterscotch in the bottom of each baking dish. Sprinkle some of the toffee over the butterscotch; set aside.
• Divide dough into 12 equal pieces (about 5-ounces each). Working with 1 piece at a time, roll into a 6-inch-long rope using your hands. Cut rope into 8 equal pieces; add to bowl with butterscotch mixture and toss to coat. Transfer dough pieces to a prepared baking dish; repeat process with remaining pieces of dough. Sprinkle each baking dish filled with dough with more toffee. Cover baking dishes with plastic wrap and let stand in a warm place until spongy, about 1 hour.
• Preheat oven to 350 degrees.
• In a small bowl, mix together granulated cane sugar and cinnamon. Brush tops of dough with butterscotch mixture and sprinkle with cinnamon-sugar; top with remaining chopped toffee. Transfer to oven and bake, rotating halfway through baking, until golden and firm to the touch, about 30 minutes. Dust with confectioners' sugar and garnish with large toffee pieces. Serve immediately with remaining butterscotch, for dipping.

SMOKED CHEESE AND BEER FONDUE WITH BEER-SIMMERED BRATWURST, GRILLED BACON, MUSHROOMS AND RYE BREAD

Steps:

• Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat.
• Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm.
• Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board.
• Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl.
• Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board.
• Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards.
• Preheat the grill for direct grilling, high heat.
• Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue.
• Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.

SMOKED SALMON ON IRISH SODA BREAD WITH CHIVE BUTTER

Steps:

• Slice the soda bread into thin slices, about 1/4-inch, and cut each slice into a rough 2-inch square until you have 16 pieces. Wrap the remaining bread in plastic wrap and store in a cool dry place. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill.
• Preheat the oven to 375 degrees F.
• Put the oatmeal into the bowl of a food processor and pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto a baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly brown on top. When tapped, the bread will give off a firm, hollow sound. Remove from the oven and let cool.

HILLSHIRE FARM® SMOKED SAUSAGE AND CHEDDAR OVERNIGHT BREAD PUDDING

Steps:

• In a large skillet, heat butter over medium heat. Add onion, red pepper, and garlic. Cook and stir 6 to 8 minutes or until just browned.
• In a very large bowl, combine onion mixture, bread cubes, sausage, 2 1/2 cups cheese, and parsley. Transfer mixture to a greased 3-quart rectangular baking dish.
• In a medium bowl, whisk together the eggs, half-and-half, salt, and black pepper. Pour evenly over the bread mixture. Press lightly with the back of a large spoon to moisten all of the ingredients. Cover with foil. Chill 4 to 24 hours.
• Preheat oven to 350 degrees F. Bake, covered, for 30 minutes. Uncover and bake 30 to 35 minutes more.
• Remove from oven. Sprinkle with remaining 1/2 cup cheese. Let stand 15 minutes; serve warm. Garnish with chives, if desired.

SMOKED SALMON ON IRISH SODA BREAD CROSTINI

Steps:

• For the bread:.
• Preheat the oven to 375 degrees F.
• Put the oatmeal in the food processor and pulse til finely ground.
• Pour into a bowl and add flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine.
• Pour buttermilk in and stir til combined.
• Shape the dough into a 6 inch round and put onto a baking sheet.
• Bake in top half of oven for 30-40 minutes, until lightly brown.
• When tapped, the bread will give off a firm, hollow sound. Let cool.
• For the crostini:.
• Mix the butter and chives together.
• Once cool, slice the soda bread into slices and toast either in toaster or on baking sheet under broiler for a few minutes each side.
• Spread each slice with chive butter, top with smoked salmon, and cut each slice in half or thirds.
• Garnish each piece with dill.
• Enjoy!

IRISH BROWN BREAD WITH SMOKED SALMON

Steps:

• Preheat oven to 400°F.
• Whisk together flours, oats, wheat germ, baking soda, salt, and caraway seeds in a large bowl. Blend in 3/4 stick cold butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough is evenly moistened. Knead dough on a lightly floured surface, dusting with flour to prevent sticking, 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball.
• Pat out dough on a lightly floured baking sheet into a 7-inch round. Dust dough with flour and spread lightly over round with your fingertips. Cut a 4- to 5-inch X (1/2inch deep) in top of dough.
• Bake in middle of oven until bread sounds hollow when tapped on bottom, 45 to 50 minutes. Cool on a rack 2 hours before slicing.
• Make canapés with bread, softened butter, salmon, chives, and pepper to taste.

COUNTRY BREAD STUFFING WITH SMOKED HAM, GOAT CHEESE, AND DRIED CHERRIES

Steps:

• Preheat oven to 375°F. Place cherries in bowl; cover with boiling water. Let stand until soft, about 15 minutes. Drain.
• Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (10 cups loosely packed). Place in large bowl. Add oil, thyme, and garlic; toss. Spread out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring often, about 20 minutes. Return to same large bowl.
• Melt butter in large skillet over medium-high heat. Add next 4 ingredients. sauté until vegetables are soft, about 10 minutes. Mix in parsley and cherries. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetables.
• Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Stir vegetables and nuts into bread cubes. Add hot broth, tossing to coat. Mix in cheese. Transfer to dish. Cover with buttered foil, buttered side down. Bake until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.

SMOKED SALMON AND AVOCADO WITH LEMON CAPER BUTTER ON PUMPERNICKEL BREAD

Steps:

• In a small bowl cream together the butter, the lemon juice, the capers, and salt and pepper to taste and spread the lemon caper butter on one side of each slice of bread. Layer half the bread slices with the salmon, the onion, the avocado, and the sprouts and top the sandwiches with the remaining bread slices, pressing them firmly.

IRISH SMOKED SALMON ON BROWN BREAD CROSTINI WITH HARD-COOKED EGG AIOLI

Steps:

• For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover completely with water. Bring to a boil, and then remove from the heat and cover tightly with a lid, 15 minutes.
• Immediately shock the eggs in an ice bath. When the eggs are cool enough to handle, gently peel off the shells and finely chop.
• Stir together the mayonnaise, dill, horseradish, mustard and capers until combined. Fold in the eggs, and season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
• For assembly: Slice the bread into 1/2-inch slices, and then cut each slice lengthwise into 3 or 4 pieces to create 35 to 40 crostini.
• Top each crostini with a slice of salmon and a dollop of the aioli, and garnish with dill fronds.

SMOKED-SALMON MOUSSE WITH BLACK- BREAD TOASTS AND SALMON CAVIAR

Steps:

• Puree the salmon in a food processor while slowly adding the softened butter and creme fraiche.
• When these ingredients are combined, add the herbs and lemon juice and freshly ground pepper to taste, or about four grinds of the pepper mill. Remove the mixture from the processor, place it in a bowl and refrigerate for 15 minutes before serving. The mousse will harden quickly in the refrigerator, so remove it as soon as it will hold its shape but is still spreadable.
• Cut the black bread into small triangles, rectangles or circles and toast at 350 degrees until dry on both sides. When the toast is cool, top each piece with a dollop of mousse. Garnish with salmon caviar and a sprig of dill.

CREAMY SMOKED TROUT WITH APPLE AND HORSERADISH ON CRISP BROWN BREAD

Steps:

• Mix trout, apple, celery, and chives in large bowl to blend. Whisk sour cream, mayonnaise, lemon juice, and 1 tablespoon horseradish in small bowl to blend. Fold horseradish mixture gently into trout mixture (do not break up trout). Season to taste with salt, pepper, and more horseradish if desired. (Can be made 1 day ahead. Cover and refrigerate.)
• Transfer trout mixture to serving bowl and place on platter. Surround with toasts and serve.

BBQ CHICKEN FRENCH BREAD PIZZAS WITH SMOKED MOZZARELLA

Steps:

• Position rack in top third of oven and preheat to 425°F. Heat oil over low in a medium skillet. Cook onion, stirring occasionally, until soft and translucent, about 10 minutes. Set aside.
• Place bread, cut side up, on a rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
• Toss chicken with 1/4 cup barbecue sauce in a medium bowl. Spread remaining 6 Tbsp. sauce on cut sides of bread. Layer reserved onions on sauce, then top with chicken mixture and mozzarella.
• Bake until cheese is melted and golden brown, about 10 minutes. Top with cilantro.

BLACK TREACLE & OAT SODA BREAD WITH PICKLED CUCUMBERS, SMOKED SALMON & HOMEMADE BUTTER

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a baking sheet on the middle shelf. Mix the dry ingredients for the bread with 1 tsp salt. In a jug, mix together the buttermilk and treacle, and add enough water to make up the liquid to 300ml. Mix the wet and dry ingredients together to make a soft dough. If it's very sticky, flour your hands and shape into a round (it doesn't need to be neat). Remove the hot tray from the oven, dust with flour and put the bread on it, squashing it down a little. Use a knife to cut deep indentations in the dough, crossing in the middle to create six triangular pieces. Put in the oven and bake for 20 mins.
• Meanwhile, combine all of the ingredients for the pickle with ½ tsp salt and set aside.
• To make the butter, tip the cream into a bowl and beat with an electric hand whisk for 5 mins until it collapses and splits into butterfat and buttermilk. Keep going until the butterfat starts to clump together, then drain into a sieve over a bowl. Squeeze as much liquid from the butterfat as possible, wrap it in baking parchment and chill until you're ready to serve. Save the buttermilk for another recipe (or if you have more time, make the butter first, then use the buttermilk to make the bread). To serve, unwrap the butter and sprinkle it with sea salt. Serve with the bread, pickled cucumbers, salmon and lemon.

SMOKED SALMON, CUCUMBER, CAPERS & SODA BREAD

Steps:

• First, make the soda bread. Heat oven to 200C/180C fan/gas 4 and dust a large baking sheet with flour. In a large bowl, combine the flours, bicarbonate of soda and 1 /4 tsp salt. Pour the buttermilk, egg and honey into a jug and whisk to combine.
• Make a well in the centre of the dry ingredients and pour in the wet mixture. Using a wooden spoon, bring the mixture together to form a dough - if it's too wet and sticky, add a little extra flour. Shape into a rough ball and place on the prepared baking sheet. Sprinkle over a little flour, make a criss-cross incision on top of the loaf and bake in the oven for 35 mins - the bread is cooked when you tap the bottom and it sounds hollow. Slide onto a wire rack to cool a little before slicing.
• Meanwhile, using a peeler, slice the cucumber into long ribbons all the way around, but discard the seeded centre. Place in a bowl, sprinkle with a little seasoning and mix well with the dill.
• Serve at the table with the salmon slices, capers, lemon wedges, soda bread and butter.

SMOKED SALMON WITH APPLE-HORSERADISH CREAM AND BLACK BREAD

Steps:

• Steam broccoli in a colander over simmering water or in the microwave until tender-crisp. Set aside.
• Meanwhile, in a medium bowl, whisk together apple, yogurt, mayonnaise, mustard, and horseradish. Arrange salmon on a serving platter. Arrange black bread slices alongside and garnish with lemon wedges and capers. Serve half of the broccoli with this meal and reserve remaining broccoli (about 2 cups) for another recipe.

SMOKED SALMON ON IRISH SODA BREAD W/ CHIVE BUTTER

Steps:

• 1. Slice the soda bread into thin slices, about 1/4 inch thick and cut each slice into a rough 2-inch square until you have 16 pieces.
• 2. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill.

SEEDED-BREAD TARTINES WITH HERBED GOAT CHEESE AND SMOKED SALMON

Steps:

• Mix together goat cheese and herbs and season with pepper.
• Spread mixture on toast and top with salmon, greens, and onion. Serve with caper berries.

SMOKED SALMON ON GRILLED SEVEN GRAIN BREAD WITH TOMATO AND DILL

Steps:

• Preheat a grill pan over high heat. Brush the bread with canola oil, salt and pepper. Grill the bread until slightly charred on each side, about 30 seconds per side. Remove the bread to a cutting board and drizzle with olive oil and season with salt and pepper. Combine honey and mustard in a small bowl.
• Schmear the bread with honey mustard and put sliced tomato on each slice of bread. Drizzle with honey mustard and top with a few slices of smoked salmon. Add another drizzle of honey mustard and top with black pepper and a sprig of dill. Whisk together a few tablespoons of lemon juice and a few tablespoons of the extra-virgin olive oil and drizzle over the tops. Garnish with dill fronds.
• Per Serving (based on a 4-serving yield): Calories 521; Total Fat 16 grams; Saturated Fat 2 grams; Protein 20 grams; Total Carbohydrate 75 grams; Sugar: 23 grams; Fiber 7 grams; Cholesterol 13 milligrams; Sodium 1325 milligrams

SMOKED MOZZARELLA AND ROASTED PEPPER WITH OLIVE DRESSING ON ITALIAN BREAD

Steps:

• In a blender blend the olives, the lemon juice, the oil, the garlic, and the cayenne until the mixture is smooth and brush the cut sides of the bread with the olive dressing. Divide the roasted pepper, the mozzarella, and the basil among the bottom halves of the bread and cover the sandwiches with the top halves of the bread, pressing them firmly.

AMANA SMOKED HAM IN BREAD DOUGH

Steps:

• Make bread dough in the usual manner. Let rise once and punch down.
• Roll out the bread dough to make a large oval approximately 3/4-inch thick. Set the ham in the middle of the dough and bring up ends and sides to cover the ham completely. Seal the edges by painting them with a little of the beaten egg thinned with the milk. Place the ham on a cookie sheet, cover lightly with a damp kitchen towel, and set aside in a warm, draft- free place for the dough to rise for approximately 1 hour.
• Preheat oven to 400 degrees. Place the dough-wrapped ham in the oven, and immediately reduce temperature to 250 degrees. Bake for 1 hour until bread crust is crisp and well browned.
• Remove from oven, and let stand for approximately 15 minutes. To serve, remove the top layer of bread. Then slice the ham thinly, cutting right down through the bottom layer of bread, which will be impregnated with the ham juices. Serve with slices or broken chunks of bread from the top layer as well as the bottom layer.