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
HIGH-ALTITUDE ZUCCHINI BREAD
Since we live in Colorado, I'm always on the lookout for high-altitude bread recipes. So much easier than figuring out conversions or taking chances with recipes designed for sea level! This one turns out great every time!
Provided by noway
Categories < 4 Hours
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grate zucchini (unpeeled) and beat together with vegetable oil, sugar, and eggs.
- Add vanilla and orange juice concentrate (optional).
- Sift together dry ingredients (flour, baking powder, baking soda, cinnamon, salt) and blend with the wet mixture. Stir in chopped nuts.
- Pour into two greased 9x5 inch loaf pans.
- Bake at 350F for 45-60 minutes.
- Let bread sit in pans 10 minutes before removing.
Nutrition Facts : Calories 2891.9, Fat 136.3, SaturatedFat 19.3, Cholesterol 279, Sodium 2417.1, Carbohydrate 383.7, Fiber 11.6, Sugar 206, Protein 39.5
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
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