Basic High Altitude Bread Recipe Allrecipes Combine water and yeast and let sit until foamy, about 10 minutes. combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. knead until silky smooth, about 15 minutes. place dough in a large, lightly oiled bowl and turn to coat. cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Greek yogurt and olive oil make the cake sturdy yet soft, while going a bit shy on baking powder helps with the altitude changes. cakey and light, these healthy ish cookies are similar in texture to muffin tops. an extra ¼ cup of flour and 1 teaspoon less baking powder are the only two adjustments needed to get these goodies ready for altitude.
Basic High Altitude Bread Recipe Allrecipes Adjustment for 5000 feet: reduce baking powder: for each teaspoon, decrease 1 8 to 1 4 teaspoon. reduce sugar: for each cup, decrease 0 to 2 tablespoons. increase liquid: for each cup, add 2 to 4 tablespoons. increase oven temperature by 25 degrees f. 5 cups all purpose flour (i like wheat montana flours) 2 cups whole wheat flour. dissolve yeast in the warm water. let sit for five minutes until foamy. add the salt, honey, oil, and flours. knead 8 10 minutes until smooth and elastic. you should be able to stretch a small ball of the dough thin without it tearing. Let this activate for 5 15 minutes. combine the hot water and the cold milk together so the liquid is warm. set aside. add the all purpose flour and wheat flour into a mixing bowl along with the sugar and salt. pour the milk and water mixture into the bowl. finally, add the butter and activated yeast. Instructions. mix together the yeast, warm water, and sugar. let this sit for 5 minutes until the yeast has bloomed. meanwhile, in a small saucepan, heat together the whole milk, 1 2 cup of water, canola oil, and salt until about 120 degrees. pour the milk mixture into a stand mixture, or a large bowl. add in 2 cups of flour to start, and beat.
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