Whole Wheat S'mores Swirl Bread

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A hearty whole wheat bread, made with Hodgson Mill Whole Wheat Flour, is wrapped around gooey marshmallow crème, chopped milk chocolate bars and crushed graham crackers. Sound good? Just wait until you toast a slice; it’s an amazing way to have s’mores for breakfast.



Put the flour, sugar, salt, yeast, milk, melted margarine and egg into the pan of a bread machine.  Turn the machine on and start dough cycle.  Lift lid every few minutes at beginning of the cycle to assess whether more milk or flour is necessary.    Turn the bread machine off after 15 minutes or once the dough has been sufficiently kneaded into a soft, but not sticky, round mound.  Leave the lid shut and allow dough to rise for an hour or until doubled in size.  Transfer the dough to a lightly floured work surface and roll into an 18 x 11-inch rectangle shape.  Spread the marshmallow crème evenly over the top of the bread, followed by the chopped milk chocolate.  Mix the melted butter and graham cracker crumbs together in a small bowl.  Sprinkle mixture evenly over the top of the marshmallow and chocolate pieces on the bread dough. 

Starting at the far, short end of the dough, roll the dough as tightly as possible towards you.  Place the dough in a greased 9 x 5inch bread pan, tucking the ends under on both sides.  Cover the dough loosely with plastic wrap that has been sprayed with non-stick cooking spray and let the dough rise in a warm place for an hour or until it has risen 1 ½ inches above the rim of the baking pan.  Bake the bread in a 350oF oven for 45 minutes or until the top of the loaf is deep golden brown and sounds hollow when tapped.  Cool the bread in the 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.  Serve bread toasted if desired.

Adapted from Betty Crocker Whole Grains

Makes 1 standard size loaf of bread (approximately 10 slices) Print this Recipe

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