Put all ingredients for the dough in the bread machine. Put the yeast in the yeast compartment and start the bread machine.
Divide the koshian into 10 portions. Bring egg to room temperature and beat it.
When the dough is ready, gently press the air out with your hands. Divide the dough into 10 portions using a card. Shape the dough round as if stretching the surface. Cover the dough with a kitchen towel and let it sit for 10 to 15 minutes.
Roll out the dough to about 10 to 11 cm square. Spread koshian on the dough leaving some space around the edges.
Fold the dough into thirds. Press gently with your hands and blend the dough and koshian blend.
Roll out the dough little at a time using a rolling pin.
After rolling the dough out to about 15cm long, make 2 cuts vertically leaving about 1 cm space on the sides.
Twist the dough into a rope.
Shape the dough into a pretty spiral shape.
Let the dough sit for the second proofing in a warm place for about 30 minutes until the bread doubles in size.
My oven's bread-rising function hasn't been working right recently ...So I put the dough in a big styrofoam box with a cup of hot water for the proofing. The dough rises nicely.
Brush beaten egg on the dough and bake in an oven preheated to 180℃ for 15 minutes.
When done baking, cool the bread on a rack.
Story Behind this Recipe
I had lots of frozen koshi-an my mother gave me... So I made anpan with a regular ingredient ratio and an idea for pretty dough shapes that I got from a recipe website. The result was a light anpan.
Dust with flour if needed when shaping the dough. Keep an eye on the anpan and adjust the oven temperature and baking time accordingly.