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Homemade S’mores Swirl Bread
Crispy on the outside and impossibly gooey inside, this yeast bread brings classic campfire flavors straight to your kitchen. You'll mix a soft, slightly sweet dough using a blend of whole wheat and all-purpose flours, then layer it with a rich filling of milk chocolate, marshmallows, and crushed graham crackers. The result is a beautifully marbled loaf with a golden, buttery crust that's hard to resist. It's a fun weekend baking project that doubles as a comforting breakfast or afternoon snack.
Ingredients
- ¼ cup finely crushed graham crackers (4 squares)
- 2 teaspoons sugar
- ¾ cup miniature marshmallows
- 1 ½ bars (1.55 oz each) milk chocolate candy, finely chopped
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- ⅓ cup sugar
- 1 teaspoon salt
- 1 package regular active or fast-acting dry yeast (2 ¼ teaspoons)
- 1 ¼ 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 9x5- or 8x4-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 the bottom and sides of a 9x5-inch loaf pan. In a small bowl, mix the crushed graham crackers and two teaspoons of sugar. Reserve two teaspoons of this mixture for the topping later.
- 2In a large bowl, combine the whole wheat flour, all-purpose flour, one-third cup of sugar, salt, and yeast. Pour in the warm milk, vegetable oil, and egg. Stir thoroughly until the flour is completely moistened and a stiff batter forms.
- 3Spoon half of the batter into the prepared pan, spreading it evenly to reach all the sides.
- 4Sprinkle the marshmallows, the remaining graham cracker mixture, and the chopped chocolate over the batter. Keep at least a half-inch border of uncovered batter on all sides so the filling doesn't leak out and burn.
- 5Carefully spoon the remaining batter over the filling, gently spreading it to the sides of the pan to seal everything inside. Cover loosely with greased plastic wrap and let the dough rise in a warm spot for 60 to 70 minutes, or until it doubles in size.
- 6Preheat the oven to 350°F. Bake for 35 to 40 minutes, or until the top is a deep golden brown and the loaf sounds hollow when tapped. Immediately transfer the bread from the pan to a wire cooling rack.
- 7Brush the warm top of the loaf with melted butter and sprinkle with the reserved two teaspoons of the graham cracker mixture. Let the bread cool for at least 30 minutes before slicing so the gooey center can set properly.
Notes
- Pan size: You can use either a 9x5-inch or an 8x4-inch loaf pan for this recipe.
- Temperature check: Make sure your milk is between 120°F and 130°F to properly activate the yeast without killing it.
- Storage: Keep leftover bread in an airtight container at room temperature for up to 3 days.