Whole Wheat S'mores Swirl Bread
There’s something about the combination of graham crackers, marshmallow and milk chocolate that make me a little giddy. When my husband purchased a fire pit last year, I was elated - not because it would keep us warm outside on chilly fall nights, but because toasted marshmallows were calling my name. My children share my love of s’mores and we can’t wait until the weather cools down enough to warrant breaking out our fire pit. So, until then, I make treats like this new favorite Whole Wheat S’mores Swirl Bread. 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. My kids think I’m brilliant.
My preferred method for making bread dough is with my bread machine. But this recipe comes together just as well using a stand mixer with a dough hook or mixing and kneading by hand. It’s hard for me to pass up the convenience of using a machine that will mix, knead and provide the right temperature for my dough to rise. My days get pretty hectic with four kids, this way my dough gets the attention it needs and so does my family. Everybody wins.
To begin, put the flour, sugar, salt, yeast, milk, melted margarine and egg into the pan of a bread machine. Turn the machine on and start the dough cycle. Lift the lid every few minutes at the beginning of the cycle to check on how the dough is coming together. Add more flour or milk if necessary.
Turn the bread machine off after about 15 minutes or once the dough has been sufficiently kneaded into a soft but not sticky round mound. Leave the lid of the machine shut and allow the dough to rise for about an hour or until it has doubled in size.
The dough will look similar to this when it’s done rising. I love the beautiful whole wheat flecks peeking through the dough. They remind me that this bread actually has healthy origins.
Next, roll out the dough on a lightly floured work surface until it’s about an 18 x 11-inch rectangle shape. Then smear the marshmallow crème all over the top.
If you’re like me, you’re bound to have someone volunteer to clean the spatula for you.
Next sprinkle the chopped milk chocolate on top of the marshmallow. There probably should be more chocolate here, but I had volunteers around for this job, too.
Finally, combine the graham cracker crumbs with the butter in a small bowl and then sprinkle the mixture over the top of the marshmallow and chocolate pieces. S’mores bread here we come!
Starting at the far short end of the dough, roll the dough towards you. Try to roll the dough as tightly as possible.
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.
Let the bread cool in the pan for 10 minutes and then remove it to a wire rack to finish cooling.
If you think traditional s’mores are good, just wait until you have a slice of this Whole Wheat S’mores Swirl Bread. The marshmallow crème melts into the dough giving the swirl a soft, somewhat gooey texture that’s made even more irresistible by the melted milk chocolate pieces scattered throughout. The buttery little nuggets of graham cracker mixed all through the bread round out the overall s’mores flavor and add a bit of crunch to each bite. As unbelievably tasty as this bread is, let’s not forget that it’s based on whole wheat bread dough, proving yet again that whole grains can be a part of the most decadent treats. If you’re yearning for camp fires or if you toast marshmallows in your dreams, look no further. This Whole Wheat S’mores Swirl Bread is sure to satisfy your s’mores craving and then some. Enjoy!
Whole Wheat S’mores Swirl Bread
- 2 cups Hodgson Mill Whole Wheat Flour
- 2 cups Hodgson Mill Naturally White Flour
- 1/3 cup granulated sugar
- 1 tsp. salt
- 1 pkg Hodgson Mill Fast Rise Yeast
- 1 cup milk, warm
- 2 Tbsp. margarine, melted
- 1 large egg
- 9 whole cinnamon flavored graham crackers, crushed (1 sleeve)
- 4 Tbsp. butter, melted
- 5 full-sized/1.55 oz. Hershey's Milk Chocolate bars™, chopped
- 1 Cup Marshmallow creme
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.
Makes 1 standard size loaf of bread (approximately 10 slices)
Recipe adapted from Betty Crocker Whole Grains
You can find this and other recipes from Hodgson Mill by visiting the Recipes page.