Post by carnation037 on Feb 17, 2003 12:13:56 GMT -6
Adjusting Bread Machine Recipes For High Altitude
One or more of the following recommendations may be helpful in
troubleshooting altitude and humidity differences.
First, all of the ingredients should be room temperature.
Use the yeast made specifically for bread machines. It dissolves more quickly in the machine.
Decrease yeast by 1/4 to 1/2 teaspoon for every package (2 1/2 teaspoons)
called for in the recipe. Also, use REGULAR active dry yeast, not the fast
acting variety.
Add a little salt. Although nutritionists recommend reducing salt for health
reasons, salt inhibits the action of yeast and promotes slower rising.
Increasing salt from the usual 1 teaspoon to 1 1/2 teaspoons per recipe
often can significantly improve bread texture without affecting taste. At 1
1/2 teaspoons per loaf, the sodium content is 150 milligrams per slice
(assuming 20 slices per loaf), which is similar to commercial breads.
Add 1 to 2 tablespoons of additional liquid per cup of flour in the recipe.
Be careful, however, not to add too much liquid. If the bread dough does not
come clean from the sides during the final stages of mixing, there is too
much liquid in the system.
Use a longer mixing cycle, if available. If your machine has both sweet and
white bread settings, use the sweet bread one. Its longer mixing cycle may
help control over proofing by allowing the gluten in the dough to develop
more fully.
Add a little gluten and/or lecithin. As a last resort, these additives may
help stabilize the structure of the bread so it is less likely to fall. They
often can be purchased at health food stores.
One or more of the following recommendations may be helpful in
troubleshooting altitude and humidity differences.
First, all of the ingredients should be room temperature.
Use the yeast made specifically for bread machines. It dissolves more quickly in the machine.
Decrease yeast by 1/4 to 1/2 teaspoon for every package (2 1/2 teaspoons)
called for in the recipe. Also, use REGULAR active dry yeast, not the fast
acting variety.
Add a little salt. Although nutritionists recommend reducing salt for health
reasons, salt inhibits the action of yeast and promotes slower rising.
Increasing salt from the usual 1 teaspoon to 1 1/2 teaspoons per recipe
often can significantly improve bread texture without affecting taste. At 1
1/2 teaspoons per loaf, the sodium content is 150 milligrams per slice
(assuming 20 slices per loaf), which is similar to commercial breads.
Add 1 to 2 tablespoons of additional liquid per cup of flour in the recipe.
Be careful, however, not to add too much liquid. If the bread dough does not
come clean from the sides during the final stages of mixing, there is too
much liquid in the system.
Use a longer mixing cycle, if available. If your machine has both sweet and
white bread settings, use the sweet bread one. Its longer mixing cycle may
help control over proofing by allowing the gluten in the dough to develop
more fully.
Add a little gluten and/or lecithin. As a last resort, these additives may
help stabilize the structure of the bread so it is less likely to fall. They
often can be purchased at health food stores.