Recently I tried to bake bread for the first time. I just moved to Colorado and I hear that altitude can be a factor in getting bread to rise. The bread that I made did not rise well at all. It tasted good but was really dense. I was wondering if anyone had tips to get the bread to rise easier. Or any really good bread recipes? I posted the recipe and pictures on my blog at FoodieBecomesHer.com. Feel free to give any feedback here on on the blog directly. Thank you in advance for your help :)
Baking bread at 5000 feet
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(1) Here's some advice on bread at altitude: http://www.summitcolorado.com/summit-county/high-altitude-bread-making.php You should be fine in Colorado -- it's cakes that really need adjustment. The recipe you post has a lot of honey in it, though: I might scale that back.
(2) If you look around on this forum you'll see a lot of advice on recipes and books for starting out. Peter Reinhart's _Bread Baker's Apprentice_ has a large following here. I like Bernard Clayton Jr's books and Carol Field's _Italian Baker_. There are more.
(3) You might take a look at the fourth minute of http://vimeo.com/27352685 to get a sense of what a well-behaved dough looks like. A video search of youtube etc. for "bread," "kneading" etc. should get you more. The pictures you post look under-kneaded: you want to work the dough until it is smooth and elastic. I think that video shows the "windowpane test," which has also been eloquently described from time to time on this forum.