Best 2 Basic High Altitude Bread Recipes
Have you ever baked bread at high altitude and ended up with a dense, crumbly mess? Baking at high altitudes can be a challenge, but it's not impossible. With the right recipe and a few adjustments, you can create delicious, perfectly risen bread that will make your taste buds sing. In this article, we'll provide you with a basic high-altitude bread recipe and tips to ensure your bread turns out light and fluffy every time.
Here are our top 2 tried and tested recipes!
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
Tips:
- Use less baking powder and baking soda: High altitude baking requires less leavening agents like baking powder and baking soda. Start with 25% less and adjust as needed.
- Increase liquid: The dry air at high altitudes can absorb moisture from baked goods, leading to dry and crumbly results. Adding 1-2 tablespoons of extra liquid, such as water, milk, or buttermilk, can help prevent this and improve the texture of the baked goods.
- Don't overmix: Overmixing can develop the gluten in the flour and result in tough baked goods. Mix just until the ingredients are combined and avoid overworking the dough.
- Watch your baking time: Baked goods tend to rise faster and brown more quickly at high altitudes. Keep a close eye on the baking time and reduce it by about 5-10 minutes to prevent overbaking.
- Cool completely: Allowing baked goods to cool completely before serving or storing helps them set and develop their full flavor and texture.
Conclusion:
Baking at high altitudes can be a challenge, but with a few simple adjustments, you can achieve great results. By using less baking powder and baking soda, increasing liquid, avoiding overmixing, watching the baking time, and cooling completely, you can create delicious and successful baked goods that will impress your family and friends.
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