Saturday, September 17, 2016

S'mores Bread

As the warm summer days give way to chill autumn nights, this is a great bread for holding onto those campfire moments just a little longer.
  • 3 Tbsp butter, softened
  • 1/4 C brown sugar
  • 4 tsp sugar
  • 1 egg
  • 1/3 C sour cream
  • 2/3 C flour
  • 1/2 C graham cracker crumbs
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/8 tsp baking soda
  • 3 Tbsp milk
  • 1/3 C milk chocolate chips
  • 6 Tbsp marshmallow creme
1.   Preheat oven to 400°F.  In a small mixing bowl, cream butter and sugars.  Add egg; beat well.  Stir in sour cream.  Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon, and baking soda; add to creamed mixture alternately with milk just until moistened.  Fold in chocolate chips.  Add marshmallow creme to mixture, and swirl through gently without combining (the marshmallow creme should remain visible).
2.  Grease a mini loaf pan.  Fill two-thirds full with batter.  Bake at 400°F for 35-40 minutes, or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Serve warm. 

 Robyn's notes: I had some difficulties with the marshmallow creme, because it expands as it bakes, which caused some overflow.  If the creme is stirred into the batter too much, it will disappear in the finished bread, which will still taste good but won't taste like a S'more.  If the marshmallow overflows there won't be enough remaining in the bread for that flavor.  So it's a balancing act.  It can be hard to test for doneness, as a toothpick has to be inserted where there are no chocolate chips or marshmallow ribbons to get an accurate read, it may be necessary to poke in several places.  Watch me demonstrate this recipe on YouTube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often