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S’more Swirl Bread
This sweet yeast bread features a swirl of classic campfire flavors baked right into the center. The dough uses a mix of whole wheat and all-purpose flours to create a sturdy crumb that holds pockets of melted milk chocolate, gooey marshmallows, and crushed graham crackers. It makes a fun weekend baking project and serves beautifully as a sweet breakfast treat or afternoon snack.
Ingredients
- ¼ cup finely crushed graham crackers (4 squares)
- 2 teaspoons sugar
- ¾ cup miniature marshmallows
- 1½ bars (1.55 oz each) milk chocolate candy, finely chopped
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 ⁄ 3 cup sugar
- 1 teaspoon salt
- 1 package regular active or fast-acting dry yeast (2¼ teaspoons)
- 1¼ cups very warm milk (120°F to 130°F)
- 2 tablespoons vegetable oil
- 1 egg
- 2 teaspoons butter, melted
- 1 Grease bottom and sides of 9×5- or 8×4-inch loaf pan with shortening or cooking spray. In small bowl, mix graham cracker crumbs and 2 teaspoons sugar. Reserve 2 teaspoons mixture for topping baked bread.
Instructions
- 1Grease a 9x5-inch or 8x4-inch loaf pan. In a small bowl, combine the crushed graham crackers and two teaspoons of sugar, setting aside two teaspoons of this mixture for later. In a large bowl, whisk together both flours, the remaining one-third cup of sugar, salt, and yeast. Pour in the warm milk, oil, and egg, stirring until the dry ingredients are fully moistened and a stiff batter forms.
- 2Spread half of the batter evenly into the bottom of the prepared loaf pan, pushing it all the way to the edges.
- 3Layer the marshmallows, the remaining graham cracker mixture, and the chopped chocolate over the batter. Leave a half-inch border of plain batter around the edges to seal the filling.
- 4Drop the rest of the batter over the filling layer. Gently spread it out to the sides of the pan to cover the s'mores ingredients completely.
- 5Spray a piece of plastic wrap lightly with cooking spray and drape it loosely over the pan. Set the pan in a warm spot to rise for about one hour to one hour and ten minutes, or until the dough doubles in size.
- 6Preheat the oven to 350 degrees Fahrenheit. Bake the bread for 35 to 40 minutes. The loaf is ready when the top turns a deep golden brown and sounds hollow when tapped. Take the bread out of the pan right away and transfer it to a wire cooling rack.
- 7Brush the melted butter over the warm top of the loaf. Sprinkle the reserved two teaspoons of the graham cracker and sugar mixture evenly over the butter. Let the bread cool for 30 minutes before slicing.