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1
Add everything but the shortening to your bread maker, and turn it on to make the dough!
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2
About 6 minutes later (when the dough seems to be fairly formed), add the shortening.
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3
Once the dough is done, take it out and deflate it.
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4
Stretch out the dough and roll it into a ball making sure to close the bottom.
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5
Let the dough rest for 15 to 20 minutes to prevent it from drying out.
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6
Flip the dough over.
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7
Use a rolling pin to gently remove the air and spread the dough into a rectangle.
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8
Fold the dough so it is about the width of your pan.
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9
Make sure you close the two sides together in the middle and gently press them together.
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10
Roll the dough up, making sure to close off the end.
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11
Make sure you don't wrap it too tightly though.
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12
Place the dough in the pan and let it rise a second time until it fills about 70% of the pan.
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13
Dust the top of the dough with extra sieved joshinko.
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14
(This amount is not listed in the ingredients).
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15
While watching the progress of the dough, preheat the oven to 180C.
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16
Put the lid on and bake for 5 minutes at 180C, then 27 minutes at 150C.
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17
Once it is done baking, remove the lid.
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18
To prevent the bread from shrinking, remove the hot air by dropping the pan onto a table or counter.
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19
Leave it on a cooling rack until it has cooled.
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20
It should be white and fluffy.
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21
If you cut the bread before it's cooled, you won't get fluffy pieces like this.
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22
Once it has cooled, place it in a bag to save.
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23
It will be nice and fluffy even on the second day!
