DragonTail Mmm. Warm tail of dragon. Okay, not really. And it's not difficult. It makes me feel all rustic. Grab an apple and some cheese, and you're Peasant for a Day. Ingredients 1 package (1 Tablespoon) yeast 1/4 cup warm milk 1 tsp. sugar 2 cups flour 1/2 cup butter, cut 1 teaspoon salt 2 eggs more flour 1 cooked sausage, 6-7 inches long Is Dragon Light or Dark Meat? Oil a mixing bowl and a loaf pan. In another bowl, combine yeast, milk (just warmer than room temperature), sugar, and 2 teaspoons flour. Let "proof" until foamy, about 10 minutes. (Translation: set it aside and ignore it for 10 minutes.) In yet another bowl, combine the 2 cups flour and the salt. Cut in butter with two knives or a pastry cutter. Add the eggs and foamy yeast mixture and continue to mix until dough forms a ball. Knead with floured hands until smooth and elastic, and the dough peels away from the board by itself. Transfer to the oiled bowl, let rise until doubled in size. Punch down lightly on floured board. Pat out gently to form a rectangle slightly larger than the loaf pan. Slice the ends from the sausage and discard. Place sausage in center of the dough. Fold dough over to cover the sausage, and tuck ends in to seal completely. Transfer to oiled loaf pan, seam side down. Let rise again. While rising, preheat oven to 400. Bake until golden brown and loaf sounds hollow when thumped, about 35 minutes. Notes and Hints and Stuff Rise, Rise! It isn't very specific about how long to let it rise the second time. I just eyeball these sorts of things. When it looks loafy, go for it. At least another hour is a good guess, though. But There's No Dragon Meat! Yeah, uh, if you can find dragon sausage, you're cooler than I am. You can use any kind of sausage you want.