BASIC HIGH-ALTITUDE BREAD
Very easy bread recipe that I use for sandwich bread, pizza dough, and even naan! I live in Colorado Springs at an altitude of about 5,500 feet. This recipe works really well for me.
Provided by Brady McPeak
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h35m
Yield 8
Number Of Ingredients 6
Steps:
- Combine water and yeast and let sit until foamy, about 10 minutes.
- Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
- Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 34.6 g, Fat 7.6 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 293 mg, Sugar 1.7 g
BASIC HIGH-ALTITUDE FRENCH BREAD FOR WELBILT BREADMAKER
I used to live near sea level, where I had wonderful success with breadmaker breads. Back then, I'd just estimate the amount of yeast, salt, and sugar, and I'd toss in all sorts of extra ingredients. Once even a bread made with yellow cake mix and some leftover spinach. However, after moving to a mile-high altitude, I had to stop casually adding ingredients. In fact, I couldn't even turn out a decent loaf of white bread. I was about to donate my breadmaker away, when I came across tips for high-altitude baking on the internet. I stayed up late one night reading. Then I started experimenting. My breadmaker is the Welbilt Model #ABM-100. [That's the breadmaker that's shaped like R2D2.] I played around with ingredient amounts until I found a combination that uses regular flour at high-altitude. Now, I've never tried this at OTHER high altitudes ... maybe what works in my altitude/temperature/humidity will fail dismally in another part of the world. And I don't know what would happen if you choose to use bread flour. Here's the basic French bread that works for me. But I haven't dared to add spinach to it.
Provided by Jora6512
Categories Yeast Breads
Time 4h10m
Yield 12 slices
Number Of Ingredients 6
Steps:
- Add ingredients to breadmaker in order listed.
- Select French bread setting.
- Push start.
- Four hours later, slice and eat.
- This is best when freshly-sliced; it doesn't seem to keep particularly well. But, if you have teenagers, the question of needing to keep leftovers is irrelevant anyway.
Nutrition Facts : Calories 121.7, Fat 0.8, SaturatedFat 0.4, Cholesterol 1.3, Sodium 296.7, Carbohydrate 24.6, Fiber 1, Sugar 0.6, Protein 3.4
EASY BREAD BOWLS - HIGH ALTITUDE
Like everything else in baking, high altitude poses its own set of problems. This 5 ingredient yeasty bread bowl, makes winter feel just a little more bearable. The outside is solid and crusty to contain liquids, but the inside is perfectly soft and chewy.
Provided by Jenn M.
Categories Yeast Breads
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together the flour, instant yeast and the salt.
- Add the warm water to the bowl and stir until combined.
- Knead the dough in the bowl until it forms together in a ball.
- Lightly dust a clean work surface with flour, and knead the dough for about 7 minutes until smooth and elastic.
- Grease a clean bowl with oil, and place the dough in the bowl, turning to coat all sides. Cover the bowl with a towel and let rise in a warm spot until doubled in size, about 45 minutes.
- Gently deflate the dough by pressing in the center. Let rise again for about 20-25 minutes. (This second rise is important for high altitude.).
- Once again gently deflate the dough by pressing in the center. Place the dough on a clean work surface and cut it into 8 equal pieces. I find it is easier to cut like a pizza so they end up the same size.
- Shape the dough into balls. Place the shaped bowls on a sheet pan lined with parchment paper and cover with a towel to rise for 40 minutes.
- Preheat your oven to 435°F [Add 1 degree for every 500 ft above 6000].
- Lightly dust the bowls with flour and use a sharp knife to slash the top of the bowls with an X pattern. Bake at 435F for 25-30 minutes, or until golden brown and crusty.
- Let the bread cool slightly. Use a pairing knife to cut a circle out of the top of the bowls. Use a spoon to scoop out some of the extra bread so that you have enough room in the bowl for soup. Reserve the bread for dipping.
Nutrition Facts : Calories 520.1, Fat 1.8, SaturatedFat 0.3, Sodium 1752.9, Carbohydrate 108.4, Fiber 5.3, Sugar 6.6, Protein 16.2
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