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1
Put all the ingredients in a bread machine and knead until the gluten develops.
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2
I took it out of the machine once the kneading was done and rounded off the dough before the 1st rising.
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3
Check with a finger to see if it has risen enough (a hole made floured finger should not bounce back).
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4
Take the dough out and deflate.
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5
Divide into 2 to 3 portions, and round off each piece so that the surface is taut and smooth and pinch the seams closed.
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6
Cover with plastic wrap and rest for 10 minutes.
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7
When the dough has rested, deflate it again and roll out about 20 to 25 cm square.
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8
Fold into thirds lengthwise, roll up from the near side, and pinch the rolled end closed.
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9
Put the dough pieces in an oiled bread pan.
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10
Cover with plastic wrap and use your oven's bread-rising setting to let the dough rise for 40 to 50 minutes at 30-40C (2nd rising).
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11
If you want a square loaf let the dough rest to about 80% of the height of the pan.
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12
If you want a loaf with a rounded top, let it rise until it's risen a bit higher than the rim.
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13
Preheat the oven to 180C.
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14
When the oven has heated up, bake the bread for 30 minutes at 180C and it's done.
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15
If it looks like the top is browning too fast, cover with a piece of foil.
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16
As soon as it comes out of the oven, drop the bread pan and all from about a 30 cm height to push out the steam.
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17
Take the loaf out of the pan.
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18
Dense and bouncy and yet light and fluffy.
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19
The result is a bread with a lasting moist, tender texture!
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20
This one is baked in a square shokupan pan.
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21
I turned this into sandwiches for an outing.
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22
Since the bread stays moist and soft, it was great even after some time had passed.
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23
This is a version with bacon and melting type cheese rolled into the dough.
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24
The version in the top photo was made with my own homemade started.
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25
I used 150 g of starter and 220 ml of water.
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26
When the bread has cooled down completely, I slice it into pieces and keep it in bags.
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27
It's moist and soft the next day.
