Place ＊ into a microwave safe container, microwave at 500W for 40 seconds, and then whip. Add in the yeast, and let soak well.
Pour the water eveny over the flour, and cut and fold it together. It will come together in one pass quite quickly.
Wrap in plastic wrap and microwave at 200W (low, defrost setting) for 30 seconds. Let sit in a warm spot for about 15 minutes.
Stretch out the dough once it has doubled in size, and gently press all over to remove the gas. Cut into three equal portions (Do it while sprinkling with flour if it sticks).
Stretch out the dough, and fold it into thirds from the left and right.
Fold the top and bottom into thirds as well, and repeat (Alternate sides 2 times).
Roll it up from the sides, place the seam facing downwards in the pan, and line them up (If you're not using a silicon pan, be sure to grease it.). It also tastes great rolled up with ham and cheese.
Microwave at 200W for 30 seconds. Cover with a wet cloth, and use the dough proofing setting (or let sit in a warm place, about 35°C, covered in plastic wrap) and rest for 15 minutes.
Preheat the oven to 200°C after the bread has risen, and bake at 200°C for 18~20 minutes. Let the residual heat subside, and it is done (Please adjust the time and temperature accordingly).
This is a cross-cut section. It is rich and fluffy when freshly baked, and is good for toast and sandwiches!
Story Behind this Recipe
I didn't have a bread pan, but I did have a poundcake pan. I tried making bread in the pan several times, wrote down the ratio of ingredients I liked, and posted the recipe here.
If you divide the dough into thirds, fold each piece up into thirds and line them up, the dough will rise fairly evenly. If it looks like the bread is going to burn, cover with aluminum foil at the 12~15 minute mark. Store yeast in the freezer. I bought a silicone mold from the 100 yen store. If it isn't too much of a bother, then I suggest sterilizing it by boiling it for more than 5 minutes.