High Altitude Bread Baking

Winter thunder rumbles across the meadow, with snow and sleet not far behind. Such is life in the mountains, where seasons change overnight, with little warning. And, they'll change back again, tomorrow.

So, I’m keeping busy baking bread. If you think high altitude gardening is a challenge, try baking a yeast bread from scratch. Dry, thin air wreaks havoc on traditional recipes and Betty Crocker is not much help. Her high altitude recipes say ‘over 3,000 feet.’ I live above 7,000 feet so, with most recipes, I'm winging it.

I’ve learned...

• Rapid rise yeast is the proverbial recipe for failure. Breads rise faster at high altitudes. I have better luck with an instant active yeast, using less than the recipe calls for.
• A little extra water helps if the dough is too dry.
  

Baking bread is a science experiment in the mountains. Start with small (1 tablespoon of water, as example) changes and use your best judgement when modifying recipes. And, don't worry... even the failures taste great!

Seems silly, to me, to pay $3.50 for a loaf of artisan bread when the ingredients cost about 50 cents.

Here's a yummy French Bread Recipe to try the next time you're snowed in.
Rising time: approximately 1 hour. 350 degree oven, bake for 30 minutes.

1 1/4 cups warm water
(add more water, by tablespoons, until bread dough is moist)
1 packet active dry yeast
(less 25%, if you're at high altitudes of 5,000 feet or more.)
1 tablespoon granulated sugar
1 tablespoon shortening, melted
1 1/2 teaspoons salt
3 1/2 cups flour

* Brush loaf with beaten egg for a crispier crust.