Comments on: Southern-Style White Bread

By: naomi

naomi — Tue, 08 Dec 2009 15:07:58 +0000

Hello, Shelby! For high Altitude you may need to do the following: reduce the liquid slightly (by two tbsp or so) and either increase the bake time or increase the oven temperature by 25 degrees. High altitude baking may require other tweaks for you. Please feel free to email us back with what you have discovered as you tweak these recipes to suit high altitude!

By: shelby

shelby — Mon, 07 Dec 2009 22:20:09 +0000

I’m about to try this recipe, but I’m at 8500ft…is there anything I should do differently for high altitude? I’m making it for my son, who has many food allergies, so I plan to use some unsweetened coconut milk and milk-free margarine. I hope it turns out!

By: naomi

naomi — Thu, 03 Sep 2009 01:10:50 +0000

It sounds like the loaf may have been removed a little too early, before the structure had a chance to really set and may have collapsed slightly. This may also happen if the oven temperature is slightly too high, or if there is too much liquid in the loaf. Try reducing the heat by 25 degrees or increase the baking time by 5-10 minutes.

By: Kimberly

Kimberly — Wed, 02 Sep 2009 17:48:55 +0000

OK, this is a really good loaf of bread, but the loaf I made had a dense area at the bottom. I’m not sure if it did not rise properly or if there was too much liquid or what the problem could have been. Any help?