Traditional bubbat can be made with raisins, to be more of a bread you would have with tea. My brother-in-law Brian — who was raised in Regina, Saskatchewan — ate it this way. But you can also make it like this, with plant-based sausage, and serve alongside a meal. This is a great side to a hearty salad with lots of fresh veggies in it. Or for breakfast! Some traditions even put the bubbat inside of a turkey. Don’t worry too much about what it looks like, it will taste great.
Vegan Mennonite Kitchen, Pandora Press, $33.
Rest Time: 60 minutes.
Preheat oven to 350°F.
Scald soy milk and then pour it into a large mixing bowl and set aside and let it cool to a lukewarm temperature.
Dissolve yeast into warm water.
Once soy milk is at the right temperature (warm to the touch), add sugar and plant-based butter, as well as the yeast.
Add salt and flour to wet ingredients. This should be a soft dough. Give it a good stir. Add a little more liquid as needed or flour, depending on how it feels. You should be able to stir the dough with a wooden spoon, but it should be tough.
Dice up sausage into bite-sized pieces and stir it into the dough. Transfer it into an 8″ x 8″ greased baking pan.
Cover pan with a tea towel or a beeswax wrap and let it rise for one hour. Then bake for 45 minutes. Keep an eye on it after 35 minutes.
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