By Jora on June 25, 2007
"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."
Serving Size: 1 (759 g)
Servings Per Recipe: 1
"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!"
"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!!"