Name: Toasted pineapple bread with guava butter
Yield: 12 servings
Cuisine: Bake
Ingredients: 0.00 bread; 1.00 pineapple; 500.00 g flour cake; 0.00 salt to taste; 25.00 g Superbake Instant Yeast; 250.00 ml milk; 125.00 g butter; 125.00 g castor sugar; 2.00 eggs beaten; 2.00 guavas rolls, dried; 125.00 g butter unsalted

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Ingredients (11)

0.00	bread
1.00	pineapple
500.00 g	flour — cake
0.00	salt — to taste
25.00 g	Superbake Instant Yeast
250.00 ml	milk
125.00 g	butter
125.00 g	castor sugar
2.00	eggs — beaten

GUAVA BUTTER

2.00	guavas — rolls, dried
125.00 g	butter — unsalted

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Method:

BREAD:
Cut pineapple into rings and grill in the oven until slightly browned.
Turn oven temperature to 200 &degC.
Sift flour and salt into a large mixing bowl and add yeast.
Heat milk until lukewarm, add butter and allow to melt.
Mix in sugar and eggs.
Add the milk mixture to dry ingredients and stir with a wooden spoon to form a soft dough.
Turn out onto a floured surface and knead until smooth and elastic.
Place in a greased bowl, cover with clingwrap and leave to rise for 50 minutes or until doubled in bulk.
Chop the grilled pineapple into pieces and add to the dough, press into a loaf pan and leave to rise for 30 minutes.
Bake for 20 minutes.
GUAVA BUTTER:
Break guava rolls into pieces, pour over boiling water and leave to soften.
Drain off the water and place guava pieces and butter in a blender.
Whizz until thick and pur&eacuteed.
Keep in the fridge, covered, until ready to use.
Spread guava butter on slices of warm pineapple bread.