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Rocket science is child's play compared to baking yeast bread at high altitude.
Everything encourages yeast breads to fail at high altitudes. Yup, everything: dry air, thin air, aggressive kneading, water softeners... your apron is probably causing trouble, too. Yeast breads are just that temperamental.
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- The terms 'instant' and 'rapid rise' yeast are relevant to people who live at the bottom of the hill.
- High altitude baking requires patience.
- Let yeast percolate slowly in the 'frig for a few hours.
- Use bread flour vs. all purpose flour and weigh it.
- Measuring flour in cups as you do liquid screws everything up.
- Water softeners fiddle with yeast magic, try bottled water. (I use sparkling water since it's always in my 'frig.)
- Terra cotta planters and terra cotta saucers make great bread pans.
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1 pound bread flour (about 3 1/3 cups)
1 teaspoon instant rapid rise yeast
3 teaspoons honey
10 ounces bottled or filtered water
3 teaspoons salt
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Combine 1/4th of the flour and yeast with all of the honey and water. Refrigerate for a few hours.
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Fill your largest casserole dish with hot water, stick it in the oven. Put bread dough on upper oven rack, let rise for about 2 hours.
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61cX9D6OjKGLvbNid5q7c0XQQzNjNlKxswLzeZo3qQ4LfNAtTSXR8SNtId5-sehX8L0BQ9cCAG5pSTI_k4IhvEM5hI4G-Y7VcE5hlbQHNxsWyjDStARpxQU5itqlE4e2b2OQ4/s320/step_5.gif)
Bake @ 400 (F) for about 1 hour.
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