High Altitude Bread

[Crocus]

Yes I have used it to make rolls. It works fine for a plain roll. I add more sugar if I'm making cinnamon rolls or something sweet.

Re: your collapsing bread - I've never baked at really high altitudes but I think if my bread went that way I might try a little less yeast and maybe a little more flour. This recipe makes a pretty soft dough and here at 2000 ft it rises very high and sometimes collapses just a little at the top.

[Galley_Wench]

I buy it by the pound too! Most of the bread recipes I use have also given the yeast measurement in weight, but I'm not sure if that's any more accurate when dealing with such a small amount

[Galley_Wench]

raccy, with the ratio of flour/salt/sugar I didn't cut back on the yeast, one 1/4oz packet is just under 2 teaspoons which the recipe more or less called for, perhaps that could have been a factor why it failed. I have cut back yeast before so I'll try that next time. I have to admit that I have forgotten everything I ever knew about packet yeast. (I buy bags of yeast at Costco.) Usually I'll cut yeast by 1/4 for this altitude. Since you cut the recipe by a 1/4 and not the yeast, the yeast just might be the issue. You're right though. It's GOOD bread. So good I'll be making a half recipe tonight or tomorrow morning. I want to see if I can get a better "shape" for sammies. Sweetie LOVES this bread.

Just checked what a 1/4 oz of yeast equals. I thought it was 2 1/4 teaspoons but apparently it's almost 3 teaspoons.

Wow, I didn't realise those little packets held that much yeast (Galley, I also thought it held just over two teaspoons). That would definitely be a factor on why it failed. I'll try the recipe again, perhaps this weekend and this time use less yeast. I'll let you gals know how it turns out.

Tink, Searching further I found several different amounts but checking on Red Star Yeast they say one packet holds 2 1/4. Lots of good information on their site . . .
http://m.redstaryeast.com/lessons-yeast ... sion-table
They also say that 1 packet will rise 4 cups flour. Here's the link to their Bread Machine tips http://m.redstaryeast.com/lessons-yeast ... hine-yeast

[racrgal]

I buy it by the pound too! Most of the bread recipes I use have also given the yeast measurement in weight, but I'm not sure if that's any more accurate when dealing with such a small amount

Me too, GW. I recently read to freeze yeast and you don't even have to thaw to use it. No more worried about expired yeast.

[Crocus]

I buy it by the pound too - I keep a small jar of each kind in the fridge and store the rest in the freezer. I put the opened bags in ziploc bags to protect it a bit more. Been working for me for quite some time.

[racrgal]

Crocus, that is pretty much what I do. I vacumn pack for the freezer though. Always a jar in the fridge. I recently read that the yeast can be used straight from the freezer but I'm OK with the little jar in the fridge.

[Crocus]

Today I wanted some buns for a chicken burger supper. It was well into the afternoon so I used my white bread recipe but used instant yeast and the quick dough cycle on the bread maker. It took 36 minutes to get the dough which I shaped into buns (12). I let them rise for about an hour and baked at 375ºF for 15 minutes. They turned out really good, in less than 2 hours.

[Galley_Wench]

That's wonderful Crocus . . . I haven't made buns in a long time . . . to long of a time! DH is working at the el Tour de Tucson tomorrow! We're on the Tour route (almost 10,000 bikes registered ) , so I'm going to be a shut in . . . time to do some baking!

[racrgal]

Today I wanted some buns for a chicken burger supper. It was well into the afternoon so I used my white bread recipe but used instant yeast and the quick dough cycle on the bread maker. It took 36 minutes to get the dough which I shaped into buns (12). I let them rise for about an hour and baked at 375ºF for 15 minutes. They turned out really good, in less than 2 hours.

Outstanding! This is exactly what sweetie wants me to do.

[racrgal]

That's wonderful Crocus . . . I haven't made buns in a long time . . . to long of a time! DH is working at the el Tour de Tucson tomorrow! We're on the Tour route (almost 10,000 bikes registered ) , so I'm going to be a shut in . . . time to do some baking!

That is a LOT of bikes!!!!!!!!!