Basic High Altitude Bread

Ingredients

• 2 cups unbleached all-purpose flour
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon honey
• 3/4 cup warm water

Directions

1. In a large bowl, mix together the flour, yeast, salt, sugar, and honey.
2. Slowly add the warm water, mixing until the dough is soft and pliable.
3. Turn the dough out onto a floured surface and knead for 10 minutes.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1 hour.
5. Punch the dough down and shape into a loaf. Place in a greased 9x5 inch loaf pan.
6. Cover the pan with a damp cloth and let rise for 1 hour.
7. Preheat the oven to 375 degrees F (190 degrees C).
8. Bake the bread for 40 minutes or until golden brown.
9. Remove the loaf from the pan and let cool on a wire rack.

Interesting Facts

• High-altitude breads often require more liquid than breads made at lower elevations.
• The dough should be slightly sticky and soft when kneading.
• The bread can be stored in an airtight container for up to one week.