S’mores Bread!

It’s Ashton, again, from Something Swanky!It looks like Nikki’s husband is on the mend and she’ll be taking Thursdays back over next week, so this is our last week together!

I’ve sure enjoyed sharing a few recipes with you and hope you’ll stop by and see me every one in a while at my normal spot on the web :)

Lots of people think my husband must be spoiled by desserts.After all, our house is overflowing with them on an almost daily basis.

But, in reality, my husband isn’t super impressed with my experimental desserts like Deep Fried Cadbury Eggs, Monster Cookie Dough Dip, or Red Velvet Pancakes.

All the man really wants out of his dessert life is a decent chocolate chip cookie and a good slice of lemon pie every once in a while.

That being said, he is completely smitten with this bread.He’s been begging me for weeks to make it again.How could I say no?

You’ll enjoy it too, I promise.Don’t let the number of steps scare you– it’s not as intense as it looks :)

And, besides, it’s totally worth it.

 

S’mores Bread
Recipe Adapted from the Gingered Whisk

1 tsp sugar
1/2 tsp AP flour
1/4 cup warm water
1 tbsp. dry yeast
1 cup whole milk
6 tbsp. sugar
1 1/2 tsp. salt
2 eggs, slightly beaten
1/4 cup butter, melted
5 cups flour
2 cups milk chocolate chips
1 bag of miniature marshmallows + 8 tbsp water
9 whole graham crackers, crushed + 4 tbsp melted butter

 

Proof the yeast by combining the warm water, 1 tsp sugar, 1/2 tsp AP flour, and 1 tbsp. dry yeast in a small bowl.

Let it sit for about 5 minutes, until foamy.

Microwave the milk for about 90 seconds.

Pour milk into the bowl of a stand mixer.

Add the sugar, salt, eggs, and butter into the bowl and mix with paddle attachment.

Gradually add in the flour until dough is pulling from the sides of the bowl.

Divide the dough evenly into two balls and place each in a well greased bowl.

Cover and let rise until doubled, about an hour and a half.

Meanwhile, prep a work area by clearing your kitchen table and cover it with a clean fitted sheet.

Lightly flour the surface.(from this point on, repeat instructions for each loaf)

 Once dough has risen, turn it out onto your floured sheet.

Roll the dough from the center outward until it’s so thin you can see through the dough to the pattern on the sheet.

 In one bowl (or in a ziptop bag) combine the graham cracker crumbs and butter.

Set aside. In another bowl, mix together the marshmallows and water. Melt in the microwave (about 90 seconds), whisk until smooth. Set aside

 Spread the chocolate chips, melted marshmallow (1/2 of the bowl per loaf), and crushed graham crackers (half of the crumbs per loaf) evenly over the dough.

Gently roll the dough into a long rope (the way you would roll up cinnamon roll dough).

Coil the rope into a parchment lined bread pan or 8×8 baking dish. Brush the top with milk.

 Bake at 350º for 15 minutes, and then decrease temperature to 300º and bake for another 45    minutes.

I baked the two loaves at the same time with no problem.

 Optional: brush the top of the bread with a powdered sugar-milk glaze (yum!).


Thank you so much Ashton for being here the last few Thursdays while I have been busy with my family!  
I truly appreciate it!  If you haven’t already be sure and check out Ashton’s AMAZING blog, Something Swanky!

 

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Comments

  1. I'm a "nowhere near an expert bread maker", but I don't see where the bread is kneaded for any length of time. Am I missing something? Does proofing the yeast eliminate the need to knead? I want to make this bread for our cub scout camp out. How perfect will that be?!?

  2. Dave

    Made this earlier this week to take in to work. Everyone at work really liked it.

    To me, the marshmallow and graham cracker flavor were lost. It tasted more like chocolate chip bread to me.

    Additionally, when I went to roll it, the marshmallows tried to ooze out onto the counter, not that I minded having a taste when I cleaned up! Next time, I will leave out the marshmallows and graham crackers.