I left it to the folks over at the Ramen Junkie Facebook group to pick which #ramenbread would be next for me. I really wanted to do something that incorporated a South Korean variety – last time I tried that though, it was a big fail as I tried to make flour with the noodles. I’ve learned that is definitely NOT the way to go, but using cooked noodles and bread flour in a good mix makes for a nice moist cake and crisp crust. Well, here it is! Best loaf yet and infused with chashu, cheese, and egg. Let’s see what happens when I try to put a ton of stuff in a little loaf of bread with a big block of ramen in it!
Samyang Ramen Bread Experiment
Ramen bread need visual accompaniment!
- 1 noodle block cooked and drained from Samyang Ramen
- 5 sets of sachets from 5 packs of Samyang Ramen
- 2 green onions, coarsely sliced
- 3 sliced diced chashu
- 2 eggs scrambled
- 2 mozzarella sticks – sliced and frozen
- 2 cups flour
- 1 tbsp oil
- 1 tsp sugar
- 3/4 cup water + a LITTLE more
- 1 1/4 tsp active dry yeast
- Add in water, oil, sugar, sachet contents, green onion. Add 1 cup flour, chashu, egg, and cooked noodles. Add second cup of flour and yeast
- Start bread machine on BASIC and LIGHT crust
- When it beeps, add a touch more water – enough for the dough ball to make that ‘splappy’ sound – maybe 1/8 cup.
- Add in sliced cheese – it will fold itself in
- Let it finish and you’ve got ramen bread!
Finished (click to enlarge). Took two slices and made a grilled cheese with mild cheddar, homemade chashu, and a little thin sliced green onion on top.
This bread was severely tasty stuff and this experiment was really great – the loaf rose very nicely. One thing to note is that this stuff is very salty – perhaps 4, maybe 3 sachets would work better for many. Five sachets equals 9,650mg sodium! But all in all, if you’re looking for tasty ramen bread, this did very well.