Ok so I’m sure it seems like an easy feat that many of you do every day….
But I just made the most wonderful loaves of bread. Sounds easy to do to you flat-landers at or just above sea level, but at 10,000 feet in altitude it is MUCH harder than it sounds. Last year for Christmas I bought myself a wonderful book by Susan G Purdy titled “Pie in the Sky- Successful baking at High Altitude”. The book has over 100 different recipes kitchen tested at sea level, 3500, 5000, 7000 and 10,000 feet in altitude and has variations to follow at each level. I made a few recipes last year but did not have a good stand mixer to make many of the bread recipes.
Well that all changed this year when Al got me a Kitchen-Aide professional series stand mixer for Christmas. I have been baking non-stop and just made two loaves of Boulders Best White Bread from the book.
Proofing the yeast
Letting it Rise
Fresh From the oven
With Butter and Jam! Yummy