Raspberry Marshmallow Bread

This bread machine loaf is a wild card in the best way. Mini marshmallows melt into pockets of sweetness through the dough while frozen raspberries burst into jammy streaks of fruit. It sounds unusual, but it works.

The marshmallows go in with the dry ingredients at the start. As the machine kneads and the dough heats up during proofing, they partially dissolve into soft, sweet pockets throughout the crumb. The raspberries get added later when the machine beeps for mix-ins so they stay in chunks rather than turning the whole loaf pink.

Draining the thawed raspberries well before adding them is critical. Too much liquid throws off the flour-to-water ratio and you’ll end up with a gummy loaf. The raspberry sauce that goes in at the start adds flavor and color to the base dough without the excess moisture of whole berries.

Gluten flour alongside the bread flour gives the loaf extra structure to support all those wet, heavy mix-ins. Toast a slice for breakfast and you’ll get warm raspberry pockets and crispy edges.

Chef Tips

• Drain the frozen raspberries thoroughly on paper towels; squeeze gently to remove as much liquid as possible
• Use egg substitute and canola oil to keep this cholesterol-free
• Set the darkness control lighter than usual since the raspberry sauce and marshmallows can cause the crust to brown faster

Variations

• Swap raspberries for frozen blueberries or blackberries
• Add a teaspoon of vanilla extract to the wet ingredients for extra warmth
• Drizzle cooled slices with a simple lemon glaze (powdered sugar and lemon juice) for a pastry-style treat