High Altitude Yeast Breads

Hi everyone! I’m back today with another high altitude post- this time we’re going over yeast breads. 

Yeast breads have probably been my biggest struggle at a high altitude. I’ve tried to make tons of different recipes, and not only have I struggled with yeast issues that any altitude has, but my breads have almost always turned out super dense. On the whole, the experience always kind of sucked for me- after all that waiting for the several rises, just to have to an overly chewy end result is a bummer. 

img_0772

Basically, getting your yeast to bloom correctly is half the battle. Get yourself a thermometer, because it just can’t be done without one. I’ve read a ton of recipes that say you can get the right temperature just by feel, but why risk it really, it’s not like yeast is free people! Go by the temperature recommendation on your package of yeast above all else, but typically for active dry yeast, you’ll want your liquid to be between 100 and 110 degrees. Trust me, you’ll know when you have it right- your mixture will bubble and bloom up very visibly!

img_0779

Now, on to the high altitude tips. When you’re above sea level, the most common problem is that you’re letting the dough over-proof, or over-rise. When you actually go to bake the bread, it will rise more in higher altitudes, and it will collapse, so to speak, and loose the light fluffiness because it’s gone past the rising point that we want.

That being said, you want to let your dough rise for less time than normal during each rise. Another way to look at it is that instead of letting the dough double in size, you’ll want it to rise to a bit less than double for the first two rounds of proofing, and even less than that for the final round. The dough will then continue to rise in the oven, and you’ll get that light, fluffy bread that you’re looking for.

img_0760 img_0763 img_0765 img_0768

You can even put your dough in the refrigerator for the first rise, and leave it overnight. By chilling the dough, you’ll slow down the rising process, which can help to avoid over-proofing your dough. Just be sure to give it some time to come back to room temperature before you move on to your next rise.  

I’m sharing a great recipe for basic white bread today that works perfectly at a high altitude.  If you are at sea level, simply go for a full rise each round, letting the dough double in size completely. At sea level, you may also need less flour to get the dough to pull away from the sides of your bowl, so be sure to add the additional flour slowly!

bread

 

This is a great base bread recipe, and you can use to make dinner rolls, like I did, or you can even make a loaf of bread. You can also add different flavors if you’d like, and it’s a great way to start making bread from scratch!

Dinner Rolls

Ingredients

  • 2 1/4 tsp. active dry yeast
  • 1/4 cup warm water (100-110 degrees)
  • 1 tbs. sugar
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1 tbs. canola oil
  • 1 tsp. salt
  • 2 1/2 cups (to 2 3/4 cups) bread flour
  • 2 tbs. milk
  • Salt and pepper for sprinkling.

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 together until combined.
  • Add in the yeast mixture, and beat together for several minutes. You will have a lumpy, very wet mixture at this point.
  • Add in another 1/2 cup of flour, and beat together. Continue slowly adding flour until dough leaves the sides of the bowl, and is no longer sticky.
  • Then, pull the dough out onto a floured surface and gently knead in a little more flour until it's smooth.
  • Place the dough into a lightly oiled bowl, and cover with plastic wrap. Let the dough rise for 50-55 minutes for the first round.
  • After the first rise, punch down the dough, and knead on a floured surface once or twice. Place the dough back in the bowl, cover, and let it rise again for about 40-45 minutes this time.
  • Once the dough has risen a second time, remove from your bowl, and shape the dough into about 2 tablespoon-size rolls.
  • Place into a lightly greased pan and cover with plastic wrap. Preheat your oven to 375 degrees.
  • Let your dough rise again for a final 20 minutes while your oven preheats. Then, brush the tops with milk, and sprinkle with a little salt and pepper.
  • Bake for 15-20 minutes, or until golden!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.dougheyed.com/high-altitude-yeast-breads/

Comments

  1. Leave a Reply

    Rita
    November 14, 2018

    It was a success until the stage of sticky dough…I added I forgot so much bread flour and after it raised…still sticky…why? I am not pleased with this recipe.

    • Leave a Reply

      Dough-Eyed
      November 14, 2018

      Hi Rita! I'm so sorry this recipe didn't work for you! I've made it many times and not encountered that issue, however bread can be kind of finicky! If the dough is too sticky, you'll want to work in more flour before the first rise, kneading until you reach a smooth stage. Hopefully that helps!!

  2. Leave a Reply

    Summer
    November 18, 2018

    I live in Wyoming and have been looking for a great roll recipe(especially with Thanksgiving right around the corner). I made these today and the only change I made was using 1 Tbs. of butter instead of the canola oil. They were delicious and I'm writing this recipe down in my "keeper" book! Thank you for sharing!

    • Leave a Reply

      Dough-Eyed
      November 19, 2018

      Hi Summer! I'm so glad these worked well for you! They are a favorite of mine as well! 🙂

    • Leave a Reply

      Anne Grice
      November 22, 2018

      Hi, That's great to substitute the butter.
      . Canola oil is not good for you! My husband and several friends get very ill when they eat anything with canola oil.

  3. Leave a Reply

    Connie
    November 20, 2018

    This sounds wonderful. Thanks for all the tips for making bread. I was wondering if you place dough in refrigerator for about 2 days (Thanksgiving Day Eve) to help develop flavor? Punching it down to keep it from over rising.

    • Leave a Reply

      Dough-Eyed
      November 22, 2018

      Hi Connie! I'm not sure if my reply is in time- I'm so sorry! But I find that the dough rises too much if left that long- the rising is the tough part of bread at altitude so I would not suggest this method. I hope that helps, Happy Thanksgiving!

  4. Leave a Reply

    Jenn
    December 3, 2018

    I live outside of Denver at 7,200 feet and have struggled finding a good roll recipe. This recipe was perfect!!!

    • Leave a Reply

      Dough-Eyed
      December 3, 2018

      Hi Jenn! That's wonderful, I'm so glad they worked for you! It's one of my favs for sure!

  5. Leave a Reply

    Brigid
    January 13, 2019

    Thanks! This recipe worked great at 7000ft! I too added butter instead of oil and did not have whole milk so I added even more butter. The rise times we quite a bit less here at 7000ft! Have you tried making this as a loaf?

    • Leave a Reply

      Dough-Eyed
      January 15, 2019

      Hello! I'm so glad it worked well for you! I haven't made this one into a loaf actually, but I'm working on a loaf bread recipe so hopefully I'll have that ready very soon!!

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site is protected by Comment SPAM Wiper.