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1
Wrap the potato in plastic wrap and microwave (at 500 W for 5 minutes).
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2
Add in one teaspoon milk (not listed), and mash until smooth.
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3
Add in milk little by little so the dough doesn't become too loose.
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4
Place all of the ingredients aside from those marked into the bread maker and press start!
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5
Leave the first rising up to the bread maker.
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6
Divide the dough into 4 portions after it is done, and roll into balls.
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7
Cover with a dampen cloth and rest for 15 minutes.
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8
Reshape the balls, and arrange in a lightly-greased bread pan.
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9
Cover with plastic wrap and leave to rise for a second time for about 50 minutes on your oven's proofing setting, until doubled in size.
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10
After fermenting, sift the joshinko on the dough, slice the tops of the bread, and lay the pats butter on top.
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11
Bake in 180C oven for 30 minutes, and it's done.
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12
Cover with aluminum foil if it looks like the top is going to burn.
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13
The baked bread is really fluffy, so take care not to squish it when removing it from the pan.
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14
I baked this loaf in two batches.
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15
It only takes 30 minutes to for the second proof, so I recommend using a one loaf bread pan when you are short on time.
