S’more Swirl Bread

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

1. 1In a large mixing 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, stirring thoroughly until the dry ingredients are fully moistened and a stiff batter forms.
2. 2Lightly grease a 9x5-inch loaf pan. Spoon half of the prepared batter into the bottom of the pan, spreading it out evenly so it reaches all the sides.
3. 3Toss the crushed graham crackers with two teaspoons of sugar, setting aside two teaspoons of this mixture for the topping. Sprinkle the remaining graham cracker mixture, miniature marshmallows, and chopped milk chocolate over the batter in the pan, leaving a half-inch border around the edges.
4. 4Carefully spoon the remaining bread batter evenly over the marshmallow and chocolate filling.
5. 5Gently spread the top layer of batter to the sides of the pan to completely seal in the filling. Cover the pan 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.
6. 6Preheat the oven to 350°F. Bake the bread for 35 to 40 minutes, until the top turns a deep golden brown and the loaf sounds hollow when tapped. Transfer the bread immediately from the pan to a wire cooling rack.
7. 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.

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