Best 2 Smoked Bread With Maple Butter Recipes

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.

MAPLE-ROASTED TURKEY WITH SAGE, SMOKED BACON, AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F and remove the top rack.
• Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
• In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.
• Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
• Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.
• Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.