The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Liquid Smoke as an Ingredient ?

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dale1nemo's picture

Liquid Smoke as an Ingredient ?

Has anybody ever incorporated liquid smoke  into a bread reciepe ?  I know its very strong stuff but just curious ! ( I love the stuff )

yozzause's picture

liquid smoke is used a lot here in western australia for germinating native seeds, it has a lot to do with the seeds built in response to bushfires and survival of the plants. It is usually produced by blowing smoke through water.

i presume that you would be using the more aromatic woods such as Hickory., but do you use the smoke infused water in your bread?

I have used wood chips from wine production in the wood fire oven when cooking meats for a smokey flavour those chips are wine infused and work well on the hot bricks

regards Yozza 

KansasGirlStuckInMaryland's picture

I could see a potential for using bottled liquid smoke if you where making a bread with meat and/or cheese incorporated.  I can't imagine using much, but if you are using a nice smoky gouda or a smoked ham it might be nice.  Sounds like a good experiment.

dale1nemo's picture

Gotta try it soon ! ( After my green olive and cheddar loaf though ) oh yeh and my check up with the heart Doc !

Janknitz's picture

There's a book called "Cheater BBQ" that uses liquid smoke for most of the recipes. They claim it's a safe addition to food and give guidelines for use in many things--check it out.

flournwater's picture

Liquid smoke is typically made by passing smoke infused water (steam) onto a condensing surface and allowing it to run off into a vessel.  Very much like distilling.  Check the ingredients on the label of the variety you intend to use, but I doubt you'll find anything listed on it except water and smoke.  The only real problem I've had with using liquid smoke is that it's VERY easy to use too much.  It doesn't take very much at all to have an dramatic impact on the dish being prepared and you can't take it out once it's in solution.  Best to err on the side of conservatism.  I like your idea.  Let us know how it works out.

cmkrause's picture

Here's a recipe I just found online.  I have tried italian bread with sundried tomatoes in the past, and just might add a little liquid smoke the next time, since I also love the stuff!  Hope this helps.

Italian Supper Bread

12 cups Unbleached Flour
1 cup sugar
2 Tablespoons Instant Active Yeast
2 Tablespoons Non-fat dry milk solids
1 Tablespoon Kosher Salt
3 cups warm water
2 Tablespoons finely chopped sun-dried tomatoes
a few drops Liquid Smoke
3 Tablespoons Olive Oil
3 eggs

First chop the sun-dried tomatoes and sprinkle with a few drops of liquid smoke, stir and add 1 Tablespoon Olive Oil. Let this set while you begin making the dough.

In a large bowl, start with 3 cups of flour, the sugar, yeast and kosher salt. Blend the dry ingredients, then add the sun-dried tomatoes and remaining 2 Tablespoons Olive Oil. Now add the 3 cups warm water and stir just to blend and then add the eggs and whisk until you have a smooth mixture.

Add the next 6 cups of flour, 1 or 2 at a time and stir until you have a sticky, but elastic dough. Use two cups of flour to flour the work surface and pour the dough onto the flour. Use another cup or more to cover the dough and begin working the flour into the dough until it is no longer sticky, and knead for 5 to 10 minutes.

Place the dough in a large greased bowl, cover and let the dough rise until doubled.

Punch the dough down and divide into four pieces for four large loaves, or 8 pieces for 8 small loaves. Shape the dough into loaves and place on large, greased baking sheets.

Let rise for about 20 minutes and bake in a pre-heated 350 degree oven for 20 minutes.
Brush with melted butter and move to a cooling rack to cool.

salerina's picture

An alternative would be smoked sea salt. Might be easier to control, both are very potent so less is more.