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    You are in: Home / Recipes / Basic High-Altitude French Bread for Welbilt Breadmaker Recipe
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    Basic High-Altitude French Bread for Welbilt Breadmaker

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    10 mins

    4 hrs

    Jora's Note:

    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.

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    Ingredients:

    Yield:

    slices

    Units: US | Metric

    Directions:

    1. 1
      Add ingredients to breadmaker in order listed.
    2. 2
      Select French bread setting.
    3. 3
      Push start.
    4. 4
      Four hours later, slice and eat.
    5. 5
      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.

    Ratings & Reviews:

    • on October 09, 2008

      55

      I live at about 8,500 ft above sea level. I have had a terrible time baking bread at this altitude. This recipe worked great. I did not use my bread machine, but kneaded it for about 5-10 minutes and then allowed it to rise for 40 the first time, punched it down and let it rise another 20 minutes. Then I shaped it and let it rise another 20 minutes. Then, I baked it at 375 for 20 minutes. Perfect bread!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 05, 2012

      55

      This worked out great! I live at about 5,200 feet in Colorado. I followed the instructions exactly and had fresh, delicious bread from my breadmaker in no time! Thank you!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Basic High-Altitude French Bread for Welbilt Breadmaker

    Serving Size: 1 (759 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 121.6
     
    Calories from Fat 7
    66%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 1.2 mg
    0%
    Sodium 296.6 mg
    12%
    Total Carbohydrate 24.5 g
    8%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.6 g
    2%
    Protein 3.4 g
    6%

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