Home Bread-Bakers v123.n009.1

Hawaiian Guava Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 22 Apr 2023 18:22:49 -0700
* Exported from MasterCook *

                           Bread, Hawaiian Guava

Recipe By     :cookpad.japan
Serving Size  : 12    Preparation Time :0:00
Categories    : Quick Bread                     Bread-Bakers Mailing List
                 Stand Mixer                     Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   300      milliliters  guava juice -- at least 40% fruit juice
   280            grams  bread flour
   4              grams  dry yeast
   1 1/2    tablespoons  sugar
   4              grams  salt
   10             grams  skim dry milk
                         red food coloring -- see directions
   25             grams  unsalted butter -- melted

The original recipe does not specify how much food coloring to use. 
Make your best guess or omit the food coloring.

Boil down the guava juice to 160 ml. If you boil too long, add guava 
juice to bring it up to 160 ml. Cool to room temperature.

Place the flour, yeast, sugar, salt, skim milk powder, and food 
coloring in the stand mixer bowl. Add the cooled juice. Knead with 
the stand mixer for 10 minutes. If dough is too dry, add guava juice as needed.

Add the melted butter and knead 10 minutes longer.

Gather the dough together with your hands and place in a lightly 
oiled bowl. Let it rise until doubled in size.

Remove the gas and allow to rest for 10 minutes.

Remove gas again and separate into 6 portions. Form each portion into 
a ball and place in a bread pan. Let rise until doubled in size.

Preheat the oven to 180C (350F). Bake 20 to 25 minutes.

S(Internet address):
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Per Serving (excluding unknown items): 118 Calories; 2g Fat (16.2% 
calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 
5mg Cholesterol; 136mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2023 - 0421