A high altitude recipe for the fluffiest and lightest loaf of milk bread, using a tangzhong starter method for the dough. This bread is so soft, it’s almost cloud-like in texture, and is wonderful enjoyed warm from the oven with soft butter, toasted and slathered with jam or honey, or used days later for French toast or bread pudding.
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Soft for Days. While many homemade yeast breads will become dry and stale after the first day, this homemade milk bread stays so soft for days after baking. You’ll also note that it has a “tearable” quality, where it’s so light and fluffy that if you pull the bread apart where two of the sections meet, you can tear off thin strands of bread. When slicing the bread, use a large, serrated bread knife to gently saw through the bread.
Grandma Anita's Banana/zucchini Bread High Altitude In () Recipe By Desiree Lynn Mullins
So Many Delicious Uses. This bread is fantastic while it’s still warm from the oven, and I love it plain, or with some butter and honey. It’s a bit too soft to use for sandwiches, but you can toast the leftover bread, use it in sweet or savory bread pudding recipes, or dip it in beaten eggs and milk to make French toast. If you’re looking for a sandwich bread recipe, I’d recommend my easy white sandwich bread, which is a bit sturdier than milk bread.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5, 280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. With yeasted doughs, the altitude mainly affects the rising times. You’ll find that dough tends to rise much faster at high altitude, so you need to keep an eye on your dough to make sure you don’t over-proof it.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Mountain Mama's Ultimate Banana Bread
Tangzhong or tang zhong is a simple roux or paste made of water, milk and flour. The tangzhong method is quick and easy. Just cook the ingredients in a saucepan for a minute or two until the mixture thickens into a paste. When this paste is added to yeast dough, it plays a very important role in improving the texture of the dough and the baked bread.
I used the USA Pan Bakeware Pullman Loaf Pan. Their pans are heavy aluminized steel, and really excellent quality. My pan is the “small” size, and measures 9 inches long, 4 inches wide and 4 inches tall. A Pullman pan is taller than a standard loaf pan, which is usually only about 2 1/2 – 3 inches tall, so it makes a taller loaf of bread. You can buy a Pullman pan with or without a lid (for making perfectly square loafs of sandwich bread).
You can use either instant yeast or active dry yeast. I highly recommend this Red Star Platinum Premium Instant Yeast with Dough Enhancers. Every loaf of bread I’ve made with this yeast has been spectacular. I use yeast from my grocery store for cinnamon rolls and sticky buns, I love using the Red Star yeast for loaf breads.
How To Bake Sourdough Bread At High Altitude
It’s impossible to look at a loaf of bread and tell if it’s done or not. Yeasted loaf breads should be perfectly baked, not raw or doughy in the middle, and not over-baked and dry. The ideal internal temperature for a perfectly baked loaf of yeast bread is between 190-195 degrees Fahrenheit, so you need a digital instant read thermometer to ensure your bread is perfectly baked.
Since the dough is very soft, it would be difficult to knead it by hand without adding too much flour. And while a mixer can do the job in 10 minutes, you would need to knead the dough by hand for 20 minutes. If you don’t have a mixer, I’d suggest using a bowl and a Danish dough whisk to knead your dough, so that you don’t add more flour than the recipe calls for.
Milk buns, or milk bread originated in Japan, using the tangzhong method to make buns and bread characterized with a soft, light fluffy texture and rich, milky flavor.
High Altitude Zucchini Bread
If all-purpose flour is all you can get your hands on, you can use it. But bread flour has a higher percentage of protein, which makes for a chewier texture in yeast dough.
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High Altitude Pumpkin Bread Recipe
The fluffiest and lightest loaf of milk bread, using a tangzhong starter method for the dough, to keep the bread soft for days.
All recipes on Curly Girl Kitchen are developed for high altitude at 5, 280 feet. See FAQs for adjusting to higher or lower elevations.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkNoPrivacy PolicyHigh-Altitude Banana Bread for those who live above 3, 000 ft elevation! If you live at high altitude, you already know how challenging it can be to bake breads and cakes and get them to turn out right.
Cinnamon Applesauce Oat Bread (gluten Free, High Altitude Option)
Soft and perfectly raised, this bread comes out beautiful. I live at 7, 400 ft elevation, so this recipe will work at nearly any altitude.
This recipe is incredibly simple and easy. I haven’t tried using it at lower elevation, but if you do, just add 1/4 cup less flour, and it should be fine.
I start by placing butter, eggs, vanilla, and sugar in a mixing bowl and mixing well. I like to use my electric mixer, but you can also use a whisk.
High Altitude Zucchini Bread Recipe
I add the bananas without mashing them first. If you use an electric mixer, it will mash the bananas up just fine! If you use a whisk, you will want to mash the bananas before adding to batter.
Bake at 350° for 1 hour and 10 minutes, approximately. You can test for doneness by poking the loaf in the center with a toothpick, if the toothpick comes out clean, it is done. If it has batter clinging to it, then you need to bake it longer.
I like to add 1/2 cup of chopped dates, it adds a sweet, chewy pop to the banana bread. Or you can use pecans instead of walnuts. My kids love to add chocolate chips!
High Altitude Baking Tips
You may store it in an airtight bag or container at room temperature for several days. Sometimes, I wrap mine well and freeze it for later, because quick breads just get better as they age. It’s so handy to use up my ripening bananas, and also have a treat ready for later!
I hope this recipe works as good for you as it does for me! I also have a Dairy-Free Banana Bread recipe, should you need it. Or you can try these kid-friendly Banana-carrot muffins.
Do you find the taste of baking soda rather strong? I made this recipe with baking powder instead of baking soda, so you don’t get that bitter taste that can come with soda. I hope you enjoy it!
High Altitude Bread Recipe
Serving: 1 slice Calories: 271 kcal Carbohydrates: 34 g Protein: 5 g Fat: 14 g Saturated Fat: 5 g Trans Fat: 1 g Cholesterol: 51 mg Sodium: 253 mg Potassium: 158 mg Fiber: 2 g Sugar: 17 g Vitamin A: 274 IU Vitamin C: 2 mg Calcium: 55 mg Iron: 1 mg
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. OkRead moreThe easiest recipe for high altitude no knead bread. This rustic, artisan style bread has a chewy texture with a deliciously crusty exterior, and can be customized with any variety of herbs and spices. I added caraway seeds to mine, making this the simplest rye bread recipe you’ll ever try. It’s fantastic toasted and buttered, served alongside hot soup or stew, or made into a grilled cheese sandwich. Today’s post also includes a variation for a pretty pumpkin shaped loaf of bread.
You might also love these high altitude bread recipes for honey whole wheat sandwich bread, homemade bagels, and soft and fluffy milk bread.
Dutch Oven No Knead Bread (with Perfect Crusty Crust!)
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