I’ve been experimenting with my bread machine lately, since I haven’t been able to find much definitive information about how to bake bread at altitude (Denver, the Mile High City, is 5280 ft above sea level). I’m happy to report this recipe worked out perfectly! The bread is nice and moist, it slices well, and it’s divine for breakfast smothered with peach jam. Enjoy!
- 1/2 cup warm water
- 1/2 cup applesauce
- 2 1/2 cups all purpose flour
- 2 tbsp granulated sugar
- 2 tbsp shortening
- 1/2 tsp salt
- 1 1/8 tsp bread machine yeast (I used Fleischmann’s)
Combine all ingredients in your machine’s pan in the order recommended by the manufacturer. My Breadman calls for the wet ingredients to be added first, then the dry, and to make a little indentation at the top for the yeast to keep it from activating too soon. Choose the basic bread setting, 1.5 lb loaf, light crust. As the dough ball is forming, check on it to see if it’s too moist or too dry and add a bit more flour or water accordingly.