This recipe was shown at the Newstead Abbey Food Festival on August 29th 2016.
Spending the summers being invited to food festivals is both a blessing and a curse. I get to meet some fantastic people, some incredible producers of food and drink and get to stuff myself silly on a regular basis.
I also have to stand on stage next to people like Aldo Zilli, Gregg Wallace (MasterChef Host) or an assortment of previous Bake Off winners whilst I try to not make a fool of myself and my baking ability.
Now I have come to appreciate something over the past few years. My baking can be bloody tasty, super indulgent and (at times) pretty good looking. You could never call much of it beautiful though which, when presented next to the treats of GBBO winners Nadiya or Nancy, can sometimes be a little bit scary!
This bake was created with this thought in mind. After spending a full day with Bake Off winners as they presented perfect bake after perfect bake, I thought I would go down a slightly different route for my demo. A greedier, more calorie filled route!
I present to you the S’mores Tear and Share Loaf! A sweet enriched dough is then stuffed with chocolate, graham crackers and homemade marshmallows before being baked and then covered in homemade butterscotch sauce.
Does it look as dainty as some bakes? No it does not. Is it as simple as a lot of other bakes? No, again it is not. Will it be FAR tastier then most bakes? Yes, yes it is!
You can spread the making of this over a couple of days if you so choose, making the bread and marshmallows ahead of time. You could also cheat and buy your marshmallows in. Just make sure to go for the good stuff!
Sweet Enriched Bread Loaf
500g strong white bread flour, plus extra for dusting
75g caster sugar
7g instant yeast
40g unsalted butter, softened
2 medium eggs, beaten
240ml warm full-fat milk
2 large free-range egg whites
500g white caster sugar
250ml cold water
7 leaves of sheet gelatine – soaked in cold water
110g unsalted butter
110g light brown sugar
120ml double cream
1.5tsp vanilla paste
75g dark chocolate – chopped
75g white chocolate – chopped
Prepared bread loaf
3 Graham Crackers – can be found in most good supermarkets
Recipe for the enriched bread loaf
Add all the dough ingredients, apart from the milk, into a large bowl. Preferably the bowl of a stand mixer like a kitchen aid or my own trusty Kenwood. As always when making bread, make sure to keep your yeast and salt separate as so not to kill the yeast cultures.
Slowly add the milk to the dry ingredients whilst running your mixer at slow speed, or working the mix with your hands. The dough should come together into a slightly damp ball. You may not need all the milk although the more you add, the softer your finished buns will be (but will make the mix a LOT harder to work with).
Knead your dough for 8 mins on low in the stand mixer or 10 mins by hand. Place into an oiled bowl then cover and leave to rise in a warm location until doubled in size. Because of all the extra, weighty, ingredients like the eggs and butter, these will take a good long time to rise properly. It took 3 hours in my house. Don’t worry though as the longer the rise, the tastier the bread.
Once risen, pour the dough onto a well-floured surface then knead for a few seconds to knock the air out. Roll the dough into a tight ball and place into a crockpot lined with baking parchment. You don’t have to use a pot for this as it will bake well on a baking sheet. I prefer crockpot cooking for bread though as I believe you get a better rise. Place the lid on the crockpot and leave to rise for another hour whilst you preheat your oven to 180c.
Once the dough has doubled in size, place the crockpot into the oven for 30mins, checking after 25min. The dough bread should be an even golden colour all over with a good hollow sound when knocked on the base. Remove from the oven and leave to cool.
Follow the marshmallow recipe located here: http://muffinimpossible.com/?p=449 only removing the dried fruit from the recipe (unless you wanted to keep it in, entirely up to you).
Place all ingredients for the caramel sauce into a saucepan over a medium heat for 5mins whilst stirring regularly. Remove from the heat and leave to cool slightly. This will keep in an airtight jar for a good 7 days so feel free to make a big batch to use on everything from toast to rice pudding!
Pre-heat the oven to 180c and line a baking tray with non-stick paper.
Take the bread loaf and, using a serrated knife, slice down through the top 2/3rds in 1” strips. Turn the bread 90 degrees and repeat to ‘checkerboard’ the loaf.
Take the chopped white and dark chocolate and stick bits in-between the bread slices, making sure you get as much in as possible.
Take lumps of prepared marshmallow and squish them between the bread slices. The mallows should be fairly large so they don’t completely disintegrate before the chocolate is melted in the oven.
Cover the loaf with tin foil and place into the oven for 7mins. Remove from the oven and place pieces of graham cracker into the soft marshmallow. Put the loaf back into the oven for a further 5mins uncovered, until the marshmallow turn a lovely toasted colour.
Remove from the oven and drizzle with butterscotch sauce, making sure to get between all the cracks.
Serve immediately although be careful of molten mallows!