Boil down the guava juice until it becomes 160 ml. If it doesn't make enough, pour in more juice until it comes to 160 ml.
Place the flour, yeast, sugar, salt, skim milk powder, and food coloring in a bowl. Add Step 1 after it has cooled and knead with a KitchenAid mixer for 10 minutes. If it is too dry, adjust by adding more guava juice.
Add the melted butter and knead for 10 more minutes.
Gather the dough together with your hands and place in a bowl that has been lightly greased with oil. Let it rise until it becomes double in size.
Remove the gas and let sit for 10 minutes.
Remove the gas and separate into 6 portions. Form each portion into a ball and place in the bread pan. Let rise a second time.
Once they have risen to double the original size, bake for 20-25 minutes in a 180°C oven.
Story Behind this Recipe
I got this idea from from the recipe "Somewhat Italian Tomato Bread" (Recipe ID: 90402)
The guava juice I used contains 40% juice (1000 ml carton).