The Dancing Bear Guest House serves a full breakfast of fresh-baked breads and pastries, fresh fruit in season, egg and other savory dishes, tea, coffee, espresso, cereal, homemade granola, yogurt, and other delicacies. We make every effort to serve homemade food from organic ingredients grown locally. Frequent and popular features of our breakfast table include pecan sticky buns, almond rolls, date-walnut ring, cinnamon rolls, poppy seed buns, locally-picked blueberry muffins, egg and potato frittata, mushroom quiche, and our ever-popular homemade bread--all made just before arriving at the table. We also do our best to accommodate our guests' dietary needs.
Dancing Bear Bread Recipe:
This bread makes frequent appearances at Dancing Bear breakfasts. It comes from the family of "no-knead" breads. The following recipe is a somewhat simplified version of what we often serve:
4 cups flour (bread, all-purpose, whole-wheat, einkorn, etc. all work)
1 t. salt
1-3 T. sugar (feeds the yeast but doesn’t sweeten the finished bread)
1 T. yeast
2 cups water.
Mix dry ingredients in a bowl. Add water. Stir to make a ragged ball. Don't worry about what it looks like. Keep in bowl covered by plastic wrap or some other tight-fitting lid. Let rise at room temperature for 8 to 48 hours. The more yeast you use the faster it rises.
2 hours before you want to bake bread, punch down the dough down with a wet hand and form into a rough ball. Let rise for a half-hour to an hour. A half hour before baking place covered baking dish in the oven at 450. When ready to bake, carefully uncover the dish and put a little oil or parchment paper on the bottom of the pan to prevent sticking. With a wet hand invert the dough into the pan. Don't worry about shape; it will even out in the baking process. Bake covered for 30 minutes. Uncover, and continue to bake for another 10 minutes or until desired crust. Turn out of pan immediately and cool.
Try this basic recipe. Once you've perfected it, try experimenting with it. Many of our sweet breads are made with this basic dough, but filled and baked in other types of pans at 350 degrees.