Guava Bread recipe
In our most recent baking lesson, we made three different kinds of bread: banana bread, delectable guava breads, and fruit breads, which recipe I shared with you yesterday.
I don't really like using fruits in my sweets, so these breads aren't one of my faves, but I know those of you who do would adore this recipe.
My sister loves this kind of bread, so I was motivated to learn how to make them so I could make some for him as a birthday gift because his birthday is coming up.
Since my brother was accompanying me to this session, he promised that we would create them together. I will soon be sharing our experience with you. While you wait, I'll share the recipe with you in case you want to make them yourself and, like me, want to surprise your special someone with them. ♥
Ingredients: Ingredients
210 grams of sugar, 80 gr. of margarine, and 1 kilogram of all-purpose flour
10 grams of salt and 50 grams of eggs
350 grams of liquid
5 gram vanilla bean
Three hundred grams of guava jam
yeast colorido (2), 30 grams
All the ingredients must first be weighed, measured, and laid out on the work area.
We start by hydrating the yeast's water. To ensure there are no unhydrated grains, thoroughly combine by hand.
Make a volcano-shaped hole in the middle of the flour in a big basin.
Add the sugar, which we will stir to dissolve, the vanilla essence, the egg, and the yeast mixture. Before moving on, everything has to be well combined.
We combine the flour with the liquids before starting a mild kneading process to complete the flour integration.
Once everything is well combined, add the margarine and transfer the dough to the counter to knead.
Once the salt has been added, keep kneading the dough until it is smooth.
After completing, let the dough to rest for 15 minutes before degassing it and dividing it into sections of the same weight for subsequent construction.
Stretch the dough into a rectangle, then spread the guava jam evenly over the top, making care to thoroughly cover all four corners and leave one side exposed to serve as the bread's closure.
Then, we fold the bread's top and bottom toward the center and start rolling sideways in the direction of the closure we left, which we'll moisten with a little water and seal.
This fold ought to be downward to prevent the bread from opening.
The bread is sliced in a few superficial places, and the form is up to you.
Before coating with sugar, brush with an egg yolk, milk, and sugar mixture.
Allow it to rise for around 45 minutes before transferring it to the oven for a same length of time.
When they are cold, we may savor and serve them after letting them cool down in a cool part of our kitchen.
If you decide to sell these loaves, they will sell out quickly since they are both very tasty and well-liked.
I really hope you like the recipe and made them at home.
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