I love cheesy onion bread. And adding smoke flavor to it makes it even that much better! Baking bread in the smoker is very easy and works very well.
It really isn’t much different than baking it in the oven, it just takes a bit longer in the smoker at a slightly lower temperature.
Smoked Asiago & Parmesan Onion Bread
- 1 loaf Pillsbury Rustic French Bread
- 1 cup Asiago / Parmesan grated cheese
- 1 teaspoon onion powder
- 1 teaspoon minced onions
- Unroll the unbaked loaf of bread.
- Sprinkle the grated cheese over the entire surface. (Leave a small amount to sprinkle over the top). Now sprinkle the onion powder and minced onions lightly over the entire surface.
- Roll tightly and cut 4 half-inch slashes on the top of the dough. Place the bread on greased aluminum foil, seam side down. Sprinkle the rest of the grated cheese and some more minced onions over the top.
- Now get the smoker going. I used peach wood for this, because I wanted it to have a mild smoke flavor. You'll want to bring the smoker up to around 275° to 300° F.
- Once the smoker gets to temperature, place the bread (on the foil), in the smoker, and cook it for 50 minutes. Start checking it at about 40 minutes. I used the tooth pick method for checking. You know, if it comes out clean, it's done!