Recently, I thought it would be interesting to revisit my fascination with bread – and ramen. I’ve found that baking bread with a bread machine isn’t all it’s cracked up to be – but using one to make dough is very cool! In the past, I’ve infused instant noodles directly into the dough; something that produced something a little funky. In my last endeavor, I used a mold shaped like a fish and we took the dough out, put it in, filled it, then added more bread on top. Since then, I’ve tried making a pizza – which had excellent results! I even used gluten free pizza dough to make my wife a pizza and that honestly was even better.
Today, I’m going to attempt to make bread dough, then stuff it with Sapporo Ichiban chow mein. I initially thought of putting an egg inside, but I thought I’d go a little more mellow on this try. Let’s give it a go!
Sapporo Ichiban Chow Mein Stuffed Bread!
- 3 cups flour
- 1 cup water
- 2 tbsp oil
- 2 tbsp sugar
- 1 tbsp salt
- 2 tsp yeast
- 1 pack Sapporo Ichiban Chow Mein, prepared with mung bean sprouts and spring onion
- Toss all your bread ingredients into your bread machine and set to dough and let ‘er rip!
- Take dough out once done and flatten
- Fill with chow mein
- Close it up
- Bake in loaf pan for 33 minutes at 350 degrees Fahrenheit
- Let rest for 30-45 minutes
Finished (click to enlarge). Added fried egg, mayonnaise, spring onion, Bachan Japanese BBQ sauce, and sesame seed. Bread came out very well – light and airy and the chow mein didn’t make a huge bubble inside the loaf which was what I was afraid of. Worked exceedingly well and really was quite delicious! More bread to come!
A side view of the finished product (click to enlarge).