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Cook'n with Betty Crocker 
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07-High Altitude |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best 07-High Altitude recipe on the web!! High-altitude areas (areas that are 3,500 feet or higher above sea level) will require some changes in the bread machine recipe. Air pressure is lower, so the bread will rise higher. Start by reducing the amount of yeast by ¼ teaspoon; if the loaf is still too high, reduce the yeast more the next time. Flour dries out more quickly at high altitude, so check the dough during the kneading cycle to be sure it isn't too dry. Add water, about a teaspoon at a time, until the dough forms a smooth ball. You may want to check The Proof Is in the Dough on pages 16 and 17 to see how the dough should look during the kneading cycle. Check your bread machine's use-and-care book for more high-altitude adjustments, or call your local United States Department of Agriculture (USDA) Extension Service office. You will find the Extension Service office listed in the phone book under "County Government." From "Betty Crocker's Best Bread Machine Cookbook." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. 02-Five Steps to Great Bread 03-Basic Cycle Features 04-Know Your Bread Ingredients 05-If You Don't Have Bread Machine Yeast... 06-Flour Power! 07-High Altitude 08-Measuring Your Bread Machine Pan Size 09-Let's Make a Great Bread Loaf 10-Here's How We Test the Recipes 11-The Proof Is in the Dough 12-Refrigerating Dough 13-Betty's Tips for Shaping Dough 14-Keeping Bread Fresh 15-Freezing Bread 16-Any Way You Want to Slice It 17-Some Like It Hot: Reheating Your Bread 18-Your Bread Machine Baking Questions |
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