I started with something simple. My wife bought this Pillsbury roll out dough, and she came up with the additions to it to make it unique and, I might add, tastier than the average loaf of bread!
What were the results you might ask? It had just a light smoky flavor and smell, and the flavor was awesome. And no, I’m not just saying that.
So then, here’s how we did it. Go ahead, give it a try. Next, I want to try cornbread with some special additions.
Smoked Asiago Parmesan Spiced Bread
1 loaf Pillsbury rustic French Bread
¼ cup fat free Italian dressing
¼ cup Parmesan cheese
¼ cup Asiago cheese
1 tablespoon oregano
1 tablespoon basil
1) Unroll the unbaked loaf of bread.
2) Drizzle with the dressing and spread it out evenly. Now sprinkle with cheeses, oregano, and basil.
3) Roll tightly and cut 3 half-inch slashes on the top of the dough. Place the bread on greased aluminum foil, seam side down.
4) Now get the smoker going. I used plum wood for this, because I wanted it to have a mild smoke flavor. I also used only 2 small pieces of (fist sized) chunks of wood. As I said, the intention was to give it a light smoky flavor, and nothing over-powering. You’ll want to bring the smoker up to around 275 degrees F.
5) Once the smoker settles in around 275, place the bread (on the foil), in the smoker, and cook it for 1 hour. Check it at about 45 to 50 minutes. I used the tooth pick method for checking. You know, if it comes out clean, it’s done!
Here’s what it looked like just before I took it off the smoker.