High-Altitude Baking
In
Colorado Cooperative Extension Resource Center Toll free: (877)
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
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.
B
C
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.
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