Basichighaltitudefrenchbreadforwelbiltbreadmaker Recipes

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BASIC HIGH-ALTITUDE FRENCH BREAD FOR WELBILT BREADMAKER



Basic High-Altitude French Bread for Welbilt Breadmaker image

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

1/2 tablespoon yeast
1/2 tablespoon sugar
1/2 tablespoon salt
1/2 tablespoon butter
1 1/2 cups water
3 cups flour

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

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