Hey guys! We’re back on the series I’m doing for Simple Recipes to Build Your Recipe Box, and if you want to see the other recipes from this series, have a look over there! Today though we’re touching on bread.

I wanted a super simple bread recipe that worked well for a classic sandwich bread loaf, but that can also be a great base for other bread recipes! What you get here is a pillowy center of bread, a medium-thickness crust, and an overall buttery, lightly-sweet flavor.

In a lot of ways, I’d totally love to be one of those moms that makes homemade bread for the homemade lunches of her children every week, but I also know that’s never going to happen for me. It’s cool, we do not have to do this actually, it turns out grocery stores really give us a hand sometimes.

BUT, it is really, really nice to have the smell of homemade bread wafting through your house sometimes, and this is a great place to start.

Baking bread at high-altitude is really tough. It’s always been one of the most-failed types of recipes for me, but often the fix is fairly simple here. The thing that is most important for high-altitude bread baking is to not let it rise to much! Where sea level recipes typically take longer to rise, you also don’t want to rise your dough as much in size- for example, if it says to double the size, you probably only want to see it rise by about 1/3 in size here at altitude.

I actually usually take a picture of my dough with my phone right when I set it aside to rise, and use it for reference to make sure I know how big it’s getting. It’s tough to remember, or maybe that’s just because I’m getting old? Anyways, my point is- don’t over-rise your doughs!

The other main issue here is that liquid evaporates a bit faster up here, so I usually add an extra couple of tablespoons of water or milk to my bread recipes to compensate for that. And finally, you may notice bland-tasting bread on occasion, so you just want to be a bit more generous with salt and sugar!

So here we are. The perfect sandwich bread. It’s sweetened with a little bit of sugar and also a little honey, which adds a nice touch of flavor. Plus, it’s brushed with butter both before and after baking, it’s fantastic you guys!

I hope you enjoy this one- there’s really nothing quite like fresh-baked bread, so if you’ve never done it, make today the day!

4.78 from 9 votes
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High-Altitude Sandwich Bread

Servings 10 slices

Ingredients

  • 3/4 cup water
  • 1 cup milk
  • 2 tbs. sugar
  • 2 tbs. honey
  • 1 tbs. butter
  • 2 1/2 tsp. active dry yeast
  • 4-5 cups all purpose flour
  • 2 1/2 tsp. salt
  • 3 tbs. melted butter

Instructions

  1. In a microwave safe bowl, heat the water, milk, sugar, honey, and 1 tbs. butter in the microwave until it reaches 110-115 degrees on an instant read thermometer. Stir in the active dry yeast, and set aside to bloom for about 5 minutes, or until the mixture is bubbly and foamy. 

  2. Transfer the yeast mixture to the bowl of a stand mixer (or into a large mixing bowl), and add in two cups of flour along with the salt. Mix until combined with a paddle attachment, or with a wooden spoon. The mixture will be liquidy and lumpy at this point. 

  3. Add in another cup of flour, and continue adding in 1/4 cup portions until the dough starts to pull away from the sides of the bowl. Switch to a hook attachment at this point. The dough should be soft and slightly sticky when you stop adding flour. 

  4. Knead either in the mixer or by hand until the dough is elastic. By hand, this will take about 10 minutes, and by mixer it should take about 5. The dough may still be slightly lumpy, but should spring back when you touch it. 

  5. Transfer the dough to a lightly oiled large bowl, and cover with plastic wrap. Let the dough rise by about 1/3 in size, which takes about 30 minutes for me, but keep an eye on your dough size to avoid over-proofing. 

  6. Grease an 8 or 9 inch loaf pan. Set aside. 

  7. Roll your dough into a large rectangle. One side should be about the same length as the length of your loaf pan. Roll the dough, starting on the loaf-pan-length side, into a tight log, and place seam-side down into your prepared loaf pan. Cover with plastic. 

  8. Preheat your oven to 375 degrees. Let the dough rest for about 15 minutes. It will be just slightly puffed. Brush the top of the loaf generously with some of the melted butter, and bake for 45-48 minutes. The dough should reach a deep golden brown color, and you can use an instant read thermometer to see that the inside reaches 195 degrees. 

  9. Brush the remaining melted butter over the top of the loaf immediately when you take it out of the oven. Cool for about 20 minutes in the pan, and then turn out onto a cooling rack to finish cooling. Wait until the bread is completely cool to slice. Enjoy! 


46 Comments

  1. Ouan Copeland

    April 16, 2019 at 12:01 am

    Hi Nicole, the bread looks lovely. I want to make it but I have one question, the oven @ 375F is it fan force or bottom bake only?

    Reply
    • Dough-Eyed

      April 17, 2019 at 12:19 am

      Hi there! I have a conventional oven that heats from the top. I hope that helps!

      Reply
  2. Nancy Ahrens

    October 1, 2019 at 8:18 pm

    Hi Nicole,
    May I ask what your altitude is? Our cabin sits at about 10,000’.

    Also, do you bake your bread on the middle shelf in your oven or where?

    Thank you!
    Nancy

    Reply
    • Dough-Eyed

      October 11, 2019 at 12:36 am

      Hi Nancy! I'm at about 5,000 ft, so you may need to make a couple more adjustments up that high! I bake my bread in the middle rack, yes!

      Reply
  3. Diem

    October 30, 2019 at 1:20 am

    Can you tell me where the adjustments are made for high altitude? What did you change from regular bread recipe?
    I'm just curious what the differences are. I'm in Denver. Thank you so much for this recipe.

    Reply
    • Dough-Eyed

      October 30, 2019 at 2:28 pm

      Hi there!! In general, to adapt bread recipes you'll want to add a little bit more liquid, let the dough rise for less time, and often let it bake for longer. This recipe is one I've worked on for a very long time to get right!!

      Reply
  4. Karen Ludlow

    November 13, 2019 at 7:30 pm

    Can this be doubled easily?

    Reply
    • Dough-Eyed

      November 14, 2019 at 1:00 am

      Hi Karen! Yes, you should be able to double this with no trouble. The dough may need slightly longer to rise, but it should otherwise work the same!

      Reply
  5. Amy

    February 3, 2020 at 8:02 am

    Will this work with rapid rise yeast? I am at about 5500'.

    Reply
    • Dough-Eyed

      February 3, 2020 at 3:29 pm

      Hi there! We are about at the same altitude, so you shouldn't need to make any adjustments for that. I don't usually recommend rapid rise yeast, but it will probably work in this recipe. You will want to keep a close eye on it while rising as I think it won't take as long to rise. I hope that helps!

      Reply
  6. Sarah

    February 12, 2020 at 2:21 pm

    5 stars
    This recipe is wonderful! I followed the directions exactly as stated and it turned out perfect! We had it with our breakfast this morning toasted with butter….
    Oh. My. Goodness it is so good. Thank you so much for the recipe!

    Reply
    • Dough-Eyed

      February 12, 2020 at 4:41 pm

      Hi Sarah!! Thank you, I'm glad to hear that it turned out great, it's one of my fav recipes!!!

      Reply
  7. Abigail

    February 13, 2020 at 2:32 am

    omg! this bread is so freaking delicious. not to mention easy. I'm a beginner bread maker for SURE. And this is so good. will be adding this to my recipe box! Also in CO 🙂 at about 6,100 ft

    Reply
    • Dough-Eyed

      February 13, 2020 at 3:11 am

      I'm so glad it turned out well for you!! It's one of my favs!! I'm in the Denver area so we are very close in altitude!!

      Reply
  8. Kenna Miller

    March 14, 2020 at 7:59 pm

    My dough is very sticky, not much body.
    I’m hoping for the best! Used almost all of the 5 cups of flour! I’m at about the same altitude as you! Easy recipe so far!

    Reply
    • Dough-Eyed

      March 15, 2020 at 9:33 pm

      Hi Kenna! I hope it worked out!!

      Reply
  9. Laura

    March 15, 2020 at 8:10 pm

    Could this, or any bread recipe be sustituted with any kind of dairy free milk and still work?

    Reply
    • Dough-Eyed

      March 15, 2020 at 9:34 pm

      Hi there! Yes, that will work perfectly in this and most simple bread recipes!

      Reply
  10. Sandra Kraft

    March 16, 2020 at 8:38 pm

    5 stars
    After loaf after loaf of failed bread I found this today. Made my first batch and OMG delicious. We are at 10000 feet in the South American Andes and I think the tip that made this work the best was the lesser rising height. I followed your directions and only let it rise 1/3 and the dough held and looked great. Baked it – no fallen loaf – and delicious. Thank you so much. Now to check out all your other recipies.

    Reply
    • Dough-Eyed

      March 16, 2020 at 9:38 pm

      Hi Sandra!! I'm so glad to hear that it worked well for you!! I'm at about 5000 ft, so when you get into cakes and some other recipes you might need further adjustments. Just let me know and I'd be happy to help!

      Reply
  11. Leslie B

    March 25, 2020 at 2:47 pm

    Hello, I want to try this recipe (at 8,000 ft in South America) but I don’t have a loaf pan… any idea if it would work without one? Would you recommend baking in a Dutch oven?

    Reply
    • Dough-Eyed

      March 25, 2020 at 3:10 pm

      Hi there! I think a Dutch oven would work well, but I suspect it won't take as long to bake since it would be a little flatter- I would just keep an eye on it about 10 minutes earlier. I hope that helps!!

      Reply
  12. Julie Snyder

    April 2, 2020 at 2:08 am

    5 stars
    At 6100’. Turned out perfect, exactly as written no adjustments needed.
    Thank you!!!

    Reply
    • Dough-Eyed

      April 2, 2020 at 3:36 am

      Awesome, so glad to hear it!

      Reply
  13. Liz

    April 6, 2020 at 4:41 pm

    3 stars
    Followed directions exactly. At 7,100 feet the bread is a skyscraper. It's really too tall. I will use 2 bread pans next time. I might decrease the yeast, too. Maybe try 2 tsp of yeast and see.

    Reply
    • Dough-Eyed

      April 15, 2020 at 10:02 pm

      Interesting!! It must be rising a bit more at your altitude! Yes, I think reducing the yeast a bit will help.

      Reply
  14. Breannon Babbel

    April 13, 2020 at 9:06 pm

    5 stars
    Perfect sandwich bread! I’m in Denver and ended up only needing 4 cups of flour—did a mix of white (2.5 cups) and whole wheat (1.5 cups), soy milk (didn’t have regular) and it turned out great! Curious about subbing all honey to eliminate the white sugar.

    Reply
    • Dough-Eyed

      April 15, 2020 at 10:04 pm

      That's awesome, I'm glad to hear it!! Yes, actually I think that sub will work out just fine!!

      Reply
  15. Kathleen

    April 17, 2020 at 4:50 pm

    Due to covid19 the only yeast I could find was rapid rise. Any specific recommendations on using this in Denver for bread? I'm trying to make sourdough bread. Thanks

    Reply
    • Dough-Eyed

      April 18, 2020 at 8:14 pm

      Hi there! You would want to reduce the amount of yeast slightly if using rapid rise as it will activate faster and could speed things up too much. As far as bread in general in Denver, typically it will rise faster both in proofing time and in the oven- so be sure to let it rise for a bit less time than normal. I hope that helps!

      Reply
  16. Fern Pannell

    May 8, 2020 at 2:25 am

    I never ever comment on recipes (ungrateful I know), but this just blew my mind! I was always told bread wouldn't turn out right in my Andean town at 3000m (10,000ft) but this grew HUUUUGE big, no air bubbles, perfect crunchy crust and smooth perfect tasting inside. I just can't believe it. It's the best EVER, thank you!!!!

    Reply
    • Dough-Eyed

      May 9, 2020 at 1:22 am

      So glad to hear it!! It's definitely one of my favs!

      Reply
  17. Karen Martinez

    May 11, 2020 at 10:23 pm

    5 stars
    I'm at 7000' and this bread is amazing. I really struggle with making bread or baking things at this altitude. Heck many recipes say they are only good until 5000'.

    I made this recipe weekly. Now my family wants nothing else. I have to bake two at a time just so they can dig into the first one and we will have some left over.

    Thank you for this wonderful recipe.

    Reply
    • Dough-Eyed

      May 17, 2020 at 1:59 pm

      So glad to hear it's working well for you!! I love this recipe!!

      Reply
  18. Christy

    May 26, 2020 at 4:38 pm

    Hi Nicole – Thank you for this recipe! Do you think this would work alright with a gluten free whole grain oat flour (like Bob's Red Mill)? I'm also in Denver and have been looking for a high-altitude baking resource and am thrilled to find your site. Thank you!

    Reply
    • Dough-Eyed

      May 26, 2020 at 11:33 pm

      Hi there!! Thank you so much for the kind words! Yes, I think it will work well with that flour change, but you may use slightly less flour in that case. Just keep an eye on how the dough feels- it should be soft and knead-able!

      Reply
  19. Victoria

    May 28, 2020 at 11:19 pm

    5 stars
    Nicole, thank you for this perfect recipe that needs no adjustment for altitude (I'm at 6400'). Sometimes ya just don't want to have to figure it out 3 times to get it right–this turned out great. I had some whole wheat and kamut flour on hand, so mixed that in with the all-purpose plus used almond milk and Miyoko's butter. It has a very nice crumb for sandwiches or toast or anything really. Will be a favorite around here.

    Reply
    • Dough-Eyed

      May 29, 2020 at 3:24 am

      That's great to hear, and it sounds like great ingredients to use! Glad you liked it!!

      Reply
  20. Mable M. Unchkin

    June 11, 2020 at 6:09 pm

    5 stars
    We are at 6,000 feet. The only change I made was to bake in two one-pound bread pans. (Being a dwarf, my husband prefers smaller portions.) the bread itself is in the same league as my goto bread recipe, only simpler… having one rise instead of three. Next time, I will substitute Sorghum syrup for the honey as I like an earthy taste.

    Reply
  21. Jessica Snawder

    June 15, 2020 at 10:56 pm

    I made this yesterday and it turned out beautifully! We live in Falcon, CO and this bread is perfect. Thank you for such a delicious recipe!

    Reply
  22. Stacy's mom

    June 16, 2020 at 2:55 pm

    Hi!! Could you substitute Bread Flour for some or all of the all purpose flours?

    Reply
    • Dough-Eyed

      June 17, 2020 at 10:23 pm

      Hi there! You can sub out some of it for sure! I wouldn't sub more than half.

      Reply
  23. Anastazia

    July 30, 2020 at 6:19 pm

    Hi Nicole,

    I live in Erie/Broomfield, CO and have a couple of food restrictions: Gluten & dairy. I am looking for a sandwich- bread recipe for my Cuisinart 2lb Convection Bread Maker, which has a gluten free setting. I have successfully made a gluten-based sandwich-bread for my Guy in the bread maker after much research and several attempts ~Yay! However, the gluten-free attempts have failed; the loafs have been lacking in flavor, texture, density (too dense) and far too dry.

    I have used Bob's Red Mill Gluten-Free All-Purpose Baking Flour (Ingredient list: Garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour).

    I also tried King Arthur Gluten-Free Measure for Measure Flour (Ingredient list: Rice flour, whole grain brown rice flour, whole sorghum flour, tapioca starch, potato starch, cellulose, xanthan gum, vitamin and mineral blend [calcium carbonate, niacinamide (vitamin b3), reduced iron, thiamin hydrochloride (vitamin b1), riboflavin (vitamin b2)].

    I recently bought Outrageous Baking Gluten-Free All Purpose Flour (Ingredient list: Brown rice Flour, potato starch, tapioca flour, sorghum flour, xanthan gum).

    The dairy restriction is much easier for me to get around as I use almond milk and I tolerate ghee. The Gluten-free restriction is the conundrum. I am seeing adjustments for high elevation contradict adjustments for gluten-free goods, so I am stumped.

    I have read that weighing your ingredients is a must with high elevation and gluten-free baking. Do you find it important? I really want to try your recipe. What advise and thoughts would you share with my parameters and your recipe at my elevation of 5,249 ft?

    Thx in advance! ~Anastazia

    Reply
    • Dough-Eyed

      August 5, 2020 at 6:40 pm

      Hi Anastazia! I know that gluten-free bread can be really tricky, but unfortunately I'm not an expert at GF baking. I do have a friend who lives in Colorado, so also high-altitude, who has a GF blog that I highly recommend you check out. It's goodforyouglutenfree.com. I'm sorry I can't be of more help here! I just know that it's a real struggle to create great texture without gluten. I will say that I'm typically not a fan of bread makers- bread is difficult as is, but I found that working it by hand made a huge difference in my understanding of how dough should feel- you may want to give a traditional method a shot!!

      Reply
  24. Kassadi Gabriel

    August 2, 2020 at 6:39 pm

    5 stars
    The only sandwich bread I'll be using from now on! This was delish! (Made in Boulder, CO)

    Reply
    • Dough-Eyed

      August 5, 2020 at 6:42 pm

      So glad to hear that!!

      Reply

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