A random fun loaf that’s a bit messy to make, but easy enough, and delicious! The bread is pretty light and fluffy, and works well with the classic s’mores flavors.

Ingredients:

Dough:

• 2 3/4 – 3 1/4 cups all-purpose flour, divided
• 2 tablespoons sugar
• 1 envelope/2 1/4 teaspoons RapidRise yeast
• 1 teaspoon salt
• 3/4 cup milk
• 2 tablespoons butter
• 1 egg

S’mores Filling

• 3 Hershey’s bars, divided
• 3 tablespoons butter, room temperature
• 1/2 cup graham cracker crumbs (approximately 3 full sheets, crushed)
• 1 cup miniature marshmallows

In a large bowl, combine one cup of the flour, sugar, yeast, and salt. In a small bowl or measuring cup, heat the milk and butter until very warm (120-130 degrees). If you’re not sure but don’t want to measure, it should feel like hot hot shower hot, but not enough to actually burn you.

Pour the milk mixture into the flour mixture, and add the egg. Beat on medium speed for 2 minutes, or whisk quickly for a similar period of time.

Add an additional 1 3/4 cups of flour and stir together, adding as much of the remaining 1/2 cup as needed to make a soft dough.

Knead until soft and elastic, 6-8 minutes. Cover and let rest 10 minutes.

Roughly chop 2 of the 3 chocolate bars and set aside. Grease a 9×5″ bread pan and set aside.

Roll the dough out into a 12×6″ rectangle and spread the softened butter over the whole surface.

Sprinkle the graham cracker crumbs and chopped chocolate evenly over the surface, pressing them gently to stick into the dough.

Cut the dough in half lengthwise, and stack one on top of the other.

Cut the stack into 6 even pieces.

Place the stacks upright in the bread pan, long-side down. Sprinkle any crumbs/chocolate that fall off over the pieces in the pan.

Cover and let rise 30-35 minutes, until just risen to the top of the pan. While the dough rises, preheat oven to 350 degrees.

Bake the risen loaf 30 minutes.

Sprinkle the cup of mini marshmallows over the top, and return to the oven 3-5 minutes until lightly browned.

Cool in the pan 10 minutes, then remove from the pan to cool on a wire rack.

Melt the remaining chocolate bar and drizzle over the loaf, then serve.

S’mores Pull-Apart Bread

From Breadworld.

Dough:

• 2 3/4 – 3 1/4 cups all-purpose flour, divided
• 2 tablespoons sugar
• 1 envelope/2 1/4 teaspoons RapidRise yeast
• 1 teaspoon salt
• 3/4 cup milk
• 2 tablespoons butter
• 1 egg

S’mores Filling

• 3 Hershey’s bars, divided
• 3 tablespoons butter, room temperature
• 1/2 cup graham cracker crumbs (approximately 3 full sheets, crushed)
• 1 cup miniature marshmallows

In a large bowl, combine one cup of the flour, sugar, yeast, and salt. In a small bowl or measuring cup, heat the milk and butter until very warm (120-130 degrees). Pour the milk mixture into the flour mixture, and add the egg. Beat on medium speed for 2 minutes, or whisk quickly for a similar period of time. Add an additional 1 3/4 cups of flour and stir together, adding as much of the remaining 1/2 cup as needed to make a soft dough. Knead until soft and elastic, 6-8 minutes. Cover and let rest 10 minutes.

Roughly chop 2 of the 3 chocolate bars and set aside. Grease a 9×5″ bread pan and set aside.

Roll the dough out into a 12×6″ rectangle and spread the softened butter over the whole surface. Sprinkle the graham cracker crumbs and chopped chocolate evenly over the surface, pressing them gently to stick into the dough. Cut the dough in half lengthwise, and stack one on top of the other. Cut the stack into 6 even pieces. Place the stacks upright in the bread pan, long-side down. Sprinkle any crumbs/chocolate that fall off over the pieces in the pan. Cover and let rise 30-35 minutes, until just risen to the top of the pan. While the dough rises, preheat oven to 350 degrees.

Bake the risen loaf 30 minutes. Sprinkle the cup of mini marshmallows over the top, and return to the oven 3-5 minutes until lightly browned. Cool in the pan 10 minutes, then remove from the pan to cool on a wire rack. Melt the remaining chocolate bar and drizzle over the loaf, then serve.