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HIGH ALTITUDE ADJUSTMENT: Reduced air pressure at high altitudes causes yeast gases to expand more
rapidly and the dough to rise more quickly. The dough can rise so much that when it begins to bake, it will collapse due to
overstretching of the gluten structure. To slow the rising of the dough at high altitudes, reduce the amount of yeast by ¼
teaspoon at a time until you find the right amount. You can also reduce the amount of liquid by a teaspoon or two. Some
experimentation will be needed when using your bread maker at high altitudes. Make notes on the amount of yeast and
liquid used for future reference.