This is a recipes I have adjusted to work at around 5,000 feet.
Zojirushi BB-PAC20 – High Altitude adjusted by John Pammant
Basic White 2lb loaf
- 400ml of water
- 4 ¼ cups bread flour
- 1 Teaspoon. Diastolic malt powder or sugar
- 2 Tablespoon. Dry Milk
- 2 Tablespoons Vital wheat gluten
- 2 Teaspoon Salt
- 2 ½ Tablespoon. Butter or olive oil
- 1 Teaspoon Active Dry yeast
Place ingredients in the bread pan and select Basic White setting.
Check dough and adjust water to ensure it is a sticky, smooth dough. Add a tablespoon of flour if too sticky.
Options:
Add 1 cup of grated cheese, 2 Tablespoons of rehydrated diced onion 1 tablespoon of garlic and herb seasoning