Bread Machine method: Place flour, sugar, salt, yeast, milk, melted margarine and egg into pan of a bread machine. Start dough cycle. Lift lid every few minutes; add a little more milk if it looks dry, or add a little bit of flour if it seems too soft. Turn machine off after 15 minutes or once the dough has been kneaded into a soft, but not sticky, and cohesive dough. Shut the lid and allow dough to rise until doubled in size, about one hour.
By hand: In a large bowl, combine warm milk, yeast, and sugar. Let proof 5 minutes until bubbly. Add flour, salt, margarine and yeast and mix until it forms a shaggy dough. Turn onto floured surface and knead 10-15 minutes, until dough becomes smoother and more elastic, and springs back to the touch. Oil a large bowl, place dough inside and turn to coat with oil. Cover and let rise until doubled, about one hour.
Turn risen dough out onto a lightly floured work surface and roll into an 18 x 11-inch rectangle. Evenly spread with marshmallow crème, then sprinkle on chopped milk chocolate. In a small bowl, mix melted butter and graham cracker crumbs, then sprinkle mixture evenly over the top of the marshmallow and chocolate pieces on the bread dough. Starting at the short end of the dough, roll as tightly as possible. Place dough seam-side down in a greased 9 x 5-inch loaf pan, and tuck ends under on both sides. Cover dough loosely with plastic wrap sprayed with non-stick spray. Let dough rise in a warm place for about an hour, or until it has risen an inch or so above the rim of the baking pan. Bake bread at 350oF oven for 45 minutes or until the top of the loaf is deep golden brown and sounds hollow when tapped. Cool bread in pan for 10 minutes and then remove to a wire rack to finish cooling completely.
Cooled bread can be stored in an airtight container for up to 3 days. this bread is delicious toasted.
Makes 1 standard size loaf of bread (approximately 10 slices)
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