BUBBAT

BUBBAT

11/2 cups milk
21/4 t. (1pkg) active yeast
3 T. sugar
1 egg. beaten
1 T. salt
31/2-4 cups flour
1 lb sausage

Scald milk and cool to lukewarm in a large mixing bowl;then add yeast and sugar. Let stand until bubbly. To the yeast mixture add the egg, which has been beaten, salt, and enough flour to make a soft dough that can barely be stirred with a wooden spoon.

Let the dough rise, covered with a towel, until it doubles in size.

Place the dough in a greased rectangular baking dish and press in the sausage at regular intervals. If you are using ground pork sausage, you can lightly brown it first to render out a bit of the fat. If using link or smoked sausage, cut into 2-inch lengths and press into the dough.

Let the dough rise again until in almost covers the sausage pieces.

Bake at 375 degrees F. for 45 minutes or until done.