II
High
Altitude
Adjustments
At
alli~.,d~,
"b')',,- 3f)fl(l reet. flo'"
t~~d,
to be
d';~T
and absorb,
I•." liquiJ
<;I,gnti';
.-.",,~
liq',id '"
I~."
Ik,ur rna,,' be required.
00'J']h
r;,,,-,
r~,,",
d(
hi2h,.. "j,itudes, Either
su~aT
or
yea'l
ohouJd
IJC
,,,d'Jc~d
,Iighd',
I"
~[evmll
over
rising.
See
Table
for
~u;ddir,e'
,
NOTE,
Slnc~
""m)! recipe
i5
diff,,-enl, some experimentation may
be necessary
(0
give you the de,iroo resul!.
Equivalents
I
---
Cup"
Fluid = Tablespoons =
Teaspoons"
ocneee
t 8
te
240
~
"
-
r H
'"
(% + 2 Tbsp,)
"
'""
% - 6
•
ta
-
ae
-
"'0
% - 5%
•
10%
•
32
•
'5'
%
-
5
•
10
•
30
•
'50
(V, + 2 Tbsp.)
4
•
•
•
'"
'"
~
•
'"
•
,%
"
~
a
•
•
60
'"
,
~
'f.
•
•
30
'5
•
y,
7,5
•
N'C'>
"
,
Altitude
Adj~~lm"~l
~ooo-~
5,000
~.
7,000 tt.
c---
R",ducing
y~ast.
For each teaspoon,
y. lsp.
decrease
by:
'I. ·Y. tsp.
Ydsp
-
, Reducing sugar.
For each
tabrespocn.
0-1 tsp
0-2 tsp.
1-3tsp
decrease by:
f-
a-a
neo.
1-2tbsp
2-4Ibsp.
Increasing liquid,
For each cup, add:
-
Adjusting
Recipes
Wea1hH c""ditiC''''.
swr~,S'e
of h,:.",>,
c'"
t""
,i
d,'n,~,
nlt'hl
ing",dieni.<.
lh~ l~mper"tll1~
"I
["~tur",
th~
Jough
,,""" "'0 d",.
ingredients
cll1d
,,,,,"',,,:,,
01
N",l
brn~,
inn,'.',,",'
ILquLd
ffi&l5UIing
inwedimt'
c.'n 3l,el
IIw
size, sllilpe or 1"",iure ot
ih~
Not
.,U
re'-'ip~,
will >"c'Juc€
bread, Once
y()U
rOC()gniN
ih~
[h~
'3mc
"'"
1"31.
\\"'h~Ll
using
cause,
adjusimems
can
u,'
wl,ol,'
""""
lk"",.
,~h,w,
~rld
made to
compensale
lor mosl
griiln5
tll~
lo~,f
l,I.'ill
b€
,horr~.r.
ITdridbb
D'1I
Dough
About
5
minutes
after
you
1J
YOllr
~r""ei",~I.,,,
l>,:~'''"
ie'
press
Star!,
hit
Ihe
lid
and
"knock"
II.'l1il~
kne3din~
lh~
cheeL Ihe
c,ml'~lll,
or
Ilw
brea<J
dOLLgh
i,
1,1,'
J,v
Thi.'
!1l~V
pan,
The
ingredienls
will be
Ol~Cllr
dllrint[
,'"lei
m""II".
mixing
and
starting
Ie
form a
simply
add
warm
waler
(95·
':;
,
baiL
Ti,e
dough
b~ll
should
105'F/35-41
'o.
1
n~lesroon
have
an
even
CQn'bL~ncy.
if
aL
a time, unlil Il,e dougll
k),'~,
not
an adjuslment may be free-
so!l and smooth.
es,aT}'
A
dough
lhal
is
dr,'
""II
When making bread
by
hand,
remai~
in a
dense
ball irregu-
lhe
old
lashioned
way,
the
larly
shaped
ins1ead of a sofl
dTTlounl
or
!lOllr
i'
lhe, c()mrol
b~ll.
Wh~n
baked,
dr~'
doughs
for
adjustlna,
For
example,
will
have an uneven
Olr
irregular
most
convemional
bread
lop, p05sibl" cracked. and the
recipes
,""d,
h
Ie
7
CUP"
!lour. finished
lO<Lt
will
be
shOlto
That
1
cup
dHference
b Ihe
allowance to adjus1
Ihe
dough
At Ihe
end
of the Imeading,
l"
Ihe
correct
consislency, In
the
dough
should
be
soft
the
Regal
Autornali(.
~nough
10 very'
,lowly
rdax
Breadmaker,
the [Jour adjusl-
loward the
"orne"
oll-ll~
hrNd
men1
can
be
made
while the
pan.
As
the
dOUf]h
rises, it
fills
breadmak~r
i,
,lill mixing
and
inlo Ihe comers,
bIeading.
Make
Ihe
adjusl-
menL
l1ablespoon
at a lime.
v,'hen using lhe Dough q'Cie,
during
the
first
knead
cycle
the dough
can
be a liltle drier
while
Ihe
rnachin~
is
slill
Li,a"
wh~n
~'OU
bake
bre~d
in
kneading,
If adjusted ingredient the machine, Because
il
will
he
didn'l
completely mix in10 the
removed
and
shaped
by hand,
dough, pm" Slop.
To
R~slarl,
the
dough
.should be
manage
press
Seiect
button
to
reach
able, Dol
"i~ky.
desired
,etting,
Ihen
press
Slar!
II Ll,,'
bahd
loaf
tails
while bal<ing,
wo
much
liquid
was
used, Nexl time,
reduce
liquid
by
one
or
IWO
table-
spoons,
1J
the
bread
h
SIT'di1.
"
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