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
BEST WHOLE WHEAT BREAD FOR HIGH ALTITUDES
Making bread at high altitude often results in dense heavy loaves that resemble bricks. I did a lot of experimenting to find the right recipe for 4800 feet that would use my stored wheat. I have tested it as high as 5300 feet, and currently am at 4800 feet. This is the result: a good, chewy, nicely shaped loaf.
Provided by Kelley Paystrup
Categories Other Breads
Time 3h40m
Number Of Ingredients 9
Steps:
- 1. Soften yeast in warm water, set aside. Scald milk. Grind wheat into flour.
- 2. In stand mixer bowl, combine scalded milk, butter, sugar, and salt. Wait for it to cool. (about 15 minutes) Once cool, add 3 cups of the wh.wheat flour and the gluten, beat well with regular mixer blade.
- 3. Add softened yeast mixture and remaining wh. wheat flour. Switch to dough hook. Beat until thoroughly mixed. Add a little of the white flour or a little more wh. wheat flour only if needed. Dough should be a soft sticky ball at the bottom of the bowl.
- 4. Cover with plastic wrap and let rise 15 minutes.
- 5. With dough hook and mixer set on low, knead bread for 2 minutes.
- 6. Put dough into a buttered bowl. Cover and let rise 40 minutes.
- 7. With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 30 minutes.
- 8. With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 20 minutes
- 9. With lightly buttered hands, punch down dough and slap out air bubbles. Divide into two balls for loaves. cover and let rest 10 minutes.
- 10. Shape into loaves and place into two well buttered loaf pans. Let rise in a warm place to the top of the pans (not doubled)
- 11. Bake at 375-400 degree preheated oven for 35-45 minutes
- 12. Lay bread on side on a rack until it cools enough to pop out of the pans, and finish cooling. butter tops if desired
HIGH-ALTITUDE CHALLAH
I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but we never do.
Provided by greeny4444
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h20m
Yield 14
Number Of Ingredients 10
Steps:
- Combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.
- In a large bowl, beat 2 eggs. Put the egg yolks in a measuring cup and add enough milk to equal 1/3 cup with the yolks in it. Pour this in with the eggs and then stir in the yeast mixture, butter, salt and remaining sugar. Gradually mix in the flour until the dough is firm enough to handle. Knead the dough on a floured surface until the dough does not stick to your hands. You will probably use more flour while kneading. Place the dough into an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour.
- Cut the dough into 3 or 4 even portions and roll into long ropes. Braid and tuck the ends under. Place the loaf on a baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough.
- Preheat the oven to 350 degrees F (175 degrees C). Whisk the remaining egg in a cup with a fork. Brush onto the loaf. This will give the bread a lovely golden color and delicious crust.
- Bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom, about 35 minutes. Remove from the baking sheet and cool on a wire rack.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 27.3 g, Cholesterol 78.2 mg, Fat 5.4 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 2.7 g, Sodium 291.8 mg, Sugar 3.1 g
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