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High-Altitude Baking
In high-altitude areas (over 3,000 feet) dough tends to rise faster, as there is less
air pressure. Therefore, less yeast is necessary. For more information on High
Altitude Baking guides contact:
Colorado Cooperative Extension Resource Center
Toll free: (877) 692-9358
E-mail: CERC@vines.colostate.edu
Website: www.ext.colostate/edu/depts/coopext
In dry climates, flour is drier and requires slightly more liquid.
In humid climates, flour is wetter and will absorb less liquid, so less liquid is
required.
Slicing and Storing Bread
For best results, place bread on wire rack and allow to cool for 15 – 30 minutes
before slicing. Use electric knife or serrated knife for even slices.
Store unused bread, tightly sealed (sealable plastic bags or plastic containers
work well) at room temperature for up to 3 days. For longer storage, (up to
1 month) place bread in sealed container in freezer. Since homemade bread has
no preservatives, it tends to dry out and become stale faster. Leftover or slightly
hardened bread may be cut into ½-inch or 1-inch cubes and used in recipes to
make croutons, bread pudding or stuffing.
MAKING DOUGH, BAKING BREADS AND BATTER BREADS
Note: Depending on the Course or recipe used, some steps may not apply or
there may be additional steps. Refer to the respective Course sections in this
booklet for more detailed instructions.
Important: Add ingredients to bread pan in the order listed in the recipe.
1. Open lid and remove bread pan. Lift bread pan
straight up and out using the handle (B).
Caution: Do not turn or shake bread pan while taking
it out. If the bread pan is bent, temperature sensor
may not work properly.
2. Position kneading paddle on the drive shaft. Match
flat side of drive shaft to flat part of hole in kneading
paddle. Make sure paddle is secure (C).
3. Place ingredients into the bread pan. For best
results, add all liquid ingredients first, then add all dry
ingredients.
Important: Always add yeast, baking powder or
baking soda last.
B
C