Can you give me a bread recipe that will work at 4000 feet altitude?

Something simple please , it's my first time making bread. Thanks :)Can you give me a bread recipe that will work at 4000 feet altitude?
HI! We live at a higher altitude near the mountains and learning bread can be trial and error. This is an awesome recipe that my family gobbles up! I listed tips below to help with being at a higher altitude. Good luck and have fun!





Italian style Rosemary Bread





1 tablespoon yeast


1 tablespoon sugar


1 cup warm water (not too hot)


2 1/2 cups flour


1 teaspoon salt


2 tablespoons rosemary


2 tablespoons butter (room temp)








1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.


2. Mix in 1 T butter, salt, and 2 cups of flour.


3. Add one tablespoon of the fresh chopped rosemary.


4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.


5. Add more flour if necessary.


6. Oil a bowl, put dough in it and cover with a towel.


7. Let dough rise in a warm place for one hour until doubled.


8. Punch down dough and divide in half.


9. Let dough rest about 5 minutes.


10. Spray baking pan or cookie sheet with cooking spray.


11. Shape the dough into 2 small rounded oval loaves.


12. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.


13. Let loaves rise again until doubled, about 45 minutes.


14. Preheat oven to 375° F.


15. Bake for 15 to 20 minutes, until lightly browned.


16. Carefully remove from oven, brush with remaining butter (and salt if desired.).











TIP: High altitude has its most pronounced effect on the rising time of bread. At high altitudes, the rising period is shortened. Since a good flavor in bread partially depends on the length of the rising period, punching the dough down twice gives time for the flavor to develop.





Also, flours tend to be drier so they will absorb more liquid in high, dry climates. So, less flour may be needed for the dough to have the proper consistency. Since you are at a higher altitude, you may need to add at least 1 to 3 T more liquid since flour stored at high altitudes tends to be drier.





Reduce the amount of yeast by about 1/3. This will create less carbon dioxide and the bread will not rise as quickly.Can you give me a bread recipe that will work at 4000 feet altitude?
Try this recipe! I make it all the time at altitudes above 4500 it bakes up awesome! If you don't have sourdough starter on hand just add a little more beer to make the dough a little more moist. Good Luck!





Dave’s Sourdough Beer Bread





1 cup whole wheat flour


2 cups all purpose flour


1 cup sourdough starter, room temperature


3 Tbs. honey, or sugar if honey is not handy


1 tsp. baking powder


½ tsp. baking soda


½ tsp. kosher salt


1 cup warm beer, the darker the more flavor


½ cup butter, melted


1 tsp. granulated garlic, optional





Add the honey or sugar to the sourdough starter, set aside for 30 minutes. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well. Add sourdough starter and beer. Stir until just moistened. Pour dough into a greased 10” deep Dutch oven. Cover and let rest 10 minutes. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes. Bake at 350° for 30 to 35 minutes. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack. Let cool completely before serving.


Serves 6 to 8