High Altitude Bread
Look at those beautiful loaves of bread!
Before we moved high into the hills around the Rift Valley, I was given a copy of the church cookbook from Alamosa CRC in Colorado. Since they are located at about 7,000 feet, which is close to our elevation here, their bread recipes help me in my baking.
I made these loaves of white/wheat bread and they turned out perfectly. The difference between homemade bread and store-bought bread is definitely vast and I was happy to taste how good these loaves are. It's a pretty simple recipe:
2 c. water
1 Tbs. yeast
2.5 Tbs. sugar
2 tsp. salt
1/2 Tbs. shortening
2 c. whole wheat flour
3 c. AP flour
Let the yeast dissolve in the water. After that, add the sugar, salt, shortening, and whole wheat flour. Then, add the remaining AP flour until the dough is smooth. Knead, then put it in a greased bowl and let it rise for 2 hours. Punch the dough down and let it rise for another hour. Form two loaves and put them in greased loaf pans. Let them rise an additional hour. Bake at 400F for 30 minutes.
Before we moved high into the hills around the Rift Valley, I was given a copy of the church cookbook from Alamosa CRC in Colorado. Since they are located at about 7,000 feet, which is close to our elevation here, their bread recipes help me in my baking.
I made these loaves of white/wheat bread and they turned out perfectly. The difference between homemade bread and store-bought bread is definitely vast and I was happy to taste how good these loaves are. It's a pretty simple recipe:
2 c. water
1 Tbs. yeast
2.5 Tbs. sugar
2 tsp. salt
1/2 Tbs. shortening
2 c. whole wheat flour
3 c. AP flour
Let the yeast dissolve in the water. After that, add the sugar, salt, shortening, and whole wheat flour. Then, add the remaining AP flour until the dough is smooth. Knead, then put it in a greased bowl and let it rise for 2 hours. Punch the dough down and let it rise for another hour. Form two loaves and put them in greased loaf pans. Let them rise an additional hour. Bake at 400F for 30 minutes.
What makes this recipe different? Is it the longer rise that is needed for high elevation?
ReplyDeleteNot really sure. But some bread recipes have not turned out as well as this one, so something about it is just right! :)
ReplyDelete