Add everything but the shortening to your bread maker, and turn it on to make the dough! About 6 minutes later (when the dough seems to be fairly formed), add the shortening.
Once the dough is done, take it out and deflate it. Stretch out the dough and roll it into a ball making sure to close the bottom. Let the dough rest for 15 to 20 minutes to prevent it from drying out.
Flip the dough over. Use a rolling pin to gently remove the air and spread the dough into a rectangle.
Fold the dough so it is about the width of your pan. Make sure you close the two sides together in the middle and gently press them together.
Roll the dough up, making sure to close off the end. Make sure you don't wrap it too tightly though.
Place the dough in the pan and let it rise a second time until it fills about 70% of the pan. Dust the top of the dough with extra sieved joshinko. (This amount is not listed in the ingredients).
While watching the progress of the dough, preheat the oven to 180°C.
Put the lid on and bake for 5 minutes at 180°C, then 27 minutes at 150°C.
Once it is done baking, remove the lid. To prevent the bread from shrinking, remove the hot air by dropping the pan onto a table or counter.
Leave it on a cooling rack until it has cooled. It should be white and fluffy.
If you cut the bread before it's cooled, you won't get fluffy pieces like this. Once it has cooled, place it in a bag to save. It will be nice and fluffy even on the second day!
Story Behind this Recipe
My homemade bread was always my family's favorite, until one day they started liking a store-bought bread . So I came up with this recipe to get them back on my side!
When gently deflating the dough during Step 3, do it gently and carefully to get very smooth bread!