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
LOW LOW CARB HIGH FIBER HIGH ALTITUDE BREAD
See #229625. I adapted this for high altitude (we are at 9000ft) and to reduce the fat. This got rave reviews at my house!
Provided by Squirrel Gone Wild
Categories Breads
Time 2m
Yield 1 1 Bun or 2 slices, 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a microwavable bowl.
- Microwave 1 minute at high. If needed, add 30 seconds at a time until center is set. It will billow up in the bowl - that's ok!
- Let bowl cool 1 minute, then turn onto cooling rack. Let cool completely. Slice like a burger bun for two slices of bread or one sandwich bun.
Nutrition Facts : Calories 324, Fat 28.1, SaturatedFat 9.9, Cholesterol 216.5, Sodium 439.8, Carbohydrate 9, Fiber 7.7, Sugar 0.6, Protein 11.5
BOB'S HIGH FIBER BREAD
I was looking for a lower-carb (good carbs only), higher-fiber bread and came across this recipe in the Bob's Red Mill cookbook. **Cooking time includes rise time.
Provided by ChefChic
Categories Yeast Breads
Time 2h45m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine sugar and water. Sprinkle the yeast into water while stirring. Let stand approximately 5 minutes, or until foamy.
- In a large bowl, whisk 2 cups of whole wheat flour with bran, barley flour, oats, wheat germ, and salt. Create indent in the middle of mixture and pour in the yeast liquid. Stir to slowly incorporate ingredients to form dough; add more wheat flour if necessary.
- Knead dough on lightly floured surface for 10 to 15 minutes, until dough is smooth and elastic.
- Coat a bowl with nonstick cooking spray and place the dough inside. Roll dough in spray to cover. Next, cover dough with a clean dish towel and allow to rise for 45 minutes. Dough should double in volume.
- Line a baking sheet with parchment paper or dust with cornmeal.
- Punch the dough down and return it to the floured surface. Divide into two pieces, then roll each piece into a loaf about 12 inches long, tapering each end. Place loaves onto prepared baking sheet (2 12-inch bread pans can work, as well) and cover again with dish towel.
- Dough should rise for another 45-60 minutes, doubling in size once again. After rising, the dough should remain dented when poked instead of springing back.
- Bake at 425 Fahrenheit for 30 minutes, until loaves sound hollow when tapped. Cool on wire racks, slice and serve!
- 1 serving is 1/12 of a loaf.
Nutrition Facts : Calories 63.7, Fat 0.6, SaturatedFat 0.1, Sodium 197.2, Carbohydrate 13.2, Fiber 2.4, Sugar 0.3, Protein 2.7
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