If you’ve been following us on Facebook, you’ll have seen a few random questions here and there about baking bread. After moving, I just could not get my bread to hold its rise. It would look beautiful until about 30 minutes before it was done and then it would quickly deflate, leaving me with a loaf of bread that looked like someone had sat on it mid-bake.
At first I thought maybe it was the yeast. The water was too hot (or too cold) and the yeast just got tired and decided to take a nap. I bought some fresh yeast, tried again, and Ppppbbbt. Same deflated loaf of bread.
Then, one of our fans mentioned altitude. When you’re at higher altitudes, the lower air pressure causes everything to rise very quickly and then fall, which means any recipe that has yeast or needs to rise needs to be tweaked. Having lived at low altitudes all my life, I hadn’t even thought about it. I adjusted the recipe, using less water and less yeast. Finally! A loaf of bread that looked like a freshly baked loaf of bread.
- 1 cup warm water (110 degrees F/45 degrees C) (minus 1-2 Tablespoons for high altitude)
- 1 teaspoon salt
- 1 tablespoon butter, melted
- 1 tablespoon and 2-1/4 teaspoons honey
- 1-2/3 cups bread flour
- 1 cup and 3 tablespoons whole wheat flour
- ⅝ (.25 ounce) package active dry yeast (minus ~1/4 teaspoon for high altitude)
- Place the ingredients into the bread machine in the order listed.
- Depending on the bread machine, select loaf size (mine was 1.5 lb) and crust type. Start machine.
- Once the bread is finished baking, remove it from the machine and let it cool on a wire rack.