BAKE YOUR OWN CHEF MYNARDT GUAVA BREAD

• 1 kg sweet dough bake mix
• 20 grams (2 sachets) instant yeast
• 300 ml lukewarm water
• 300 ml warmed milk
• 2 tins guavas
• 2 tins pear halves

Mix the dough bake mix with the yeast, milk and water and knead until smooth and elastic. Leave too proof until doubled in size. Pour the guavas into a saucepan and bring to a boil. Cook until caramelised. Cool down. Pour the pears in a saucepan and bring to a boil. Cook until caramelised and keep aside. Press out the dough on a work surface into a rectangle.

Place the guavas in the middle and roll up the bread so that the guavas stay inside. Place in a large, prepared bread loaf tin and leave to proof until doubled in size. Bake for 40-45 minutes until the bread is golden brown.