I'm not going to be much help, I've never baked bread anywhere except Michigan. this comes from your friendly local Extension service though, and those people know what they're talking about: "Yeast Bread at higher altitudes: Basic recipes for yeast breads are reliable at most altitudes. However, since fermentation of sugar is faster at higher altitudes, breads rise in one-third the time noted for lower altitudes. When baking yeast breads, carefully watch that the dough does not rise more than double its bulk. Since it rises faster, the flavor doesnâÂÂt have time to develop. Punching down the dough twice instead of once will improve flavor as well as texture. Start checking for the first doubling in bulk after about 30 to 45 minutes. Check for the second after 60 to 75 minutes. Salt acts as a yeast retardant so donâÂÂt bake bread at high altitude without it." So, I think you can reduce the yeast even further, and watch that rise as LindaC says, and put it in the oven when it's "ready". Good luck, and just think of all the yummy "experiments" until it's the way you want it, LOL. Annie

I almost always make my cornbread with whole wheat PASTRY flour, because I LIKE it, I like the "rustic" texture it adds to things. You can sub splenda for sugar in cornbread, that's what I do if I know I'm going to eat it up relatively quickly. I'm one of those people who thinks splenda is best in things that get eaten right way because if not I think it develops a chemical taste in foods over time. I have never made cornbread with applesauce, but that's a way to add the moistness sugar adds to things but less sweet. But still sweet. I like a middle of the road type cornbread, not sweet but not completely sugarless either, so I would probably like it with applesauce. My recipe calls for sour cream except I use non-fat plain yogurt with just as good results. I also use two egg whites instead of one egg. Sourcream (or yogurt) Cornmeal muffins 1 cup unbleached white flour 1/4 cup whole wheat pastry flour 3/4 cup fine yellow cornmeal 1/8 cup Splenda baking mix (or 1/4 cup sugar) 3 tsp. baking powder scant 1/2 tsp. salt 1 cup nonfat plain yogurt 1/2 tsp. baking soda added to yogurt 2 egg whites I entered this recipe in my recipe box on "SparkPeople" (check it out, it is GREAT for recipe and meal planning ideas). It's OK to join, they won't send you a bunch of junk mail. The stats on it are: Amount Per Serving Calories: 91.9 Total Fat: 0.5 g Cholesterol: 0.3 mg Sodium: 23.8 mg Total Carbs: 18.2 g Dietary Fiber: 1.1 g Protein: 3.0 Kinda low on fiber and high on carbs so you could improve it by subbing whole wheat flour for all or some of the white flour. I'd start out with half and half and move up as my tastebuds adjusted. Also could possibly reduce salt, but I can't vouch for that part since I have never made it that way. I've done it with at least half WWH flour though. I eat these muffins with spreadable "lite" butter, which you might want to look into since it is a mix of sat. and unsat. fat. Also, here's my recipe for lima beans, which I have served at a couple of potlucks and people have said they liked them. Elegant Lima Beans 4 cups cooked lima beans (I use the green baby limas, the frozen ones, but I'll bet this would be good with the white butter bean limas too. I've seen both green limas and butter beans sold canned some places. I just cooked up a batch of dry limas for the first time last year and I really liked them. I make my beans in the crockpot.) 1 can (15 oz.) tomato sauce 4 oz. shredded lowfat, lowsalt swiss cheese. Frankly I actually use jarlsburg swiss for this, or kasseri cheese, but both of those are high salt high fat cheeses. 1 - 3/4 cup chopped walnuts (I use the lower amount, walnuts are high in calories and fat. I'll bet you could even go down to 2/3 cup on those.) 1/4 tsp. dried basil, crumbled, (or maybe a little more, depends on how you feel about basil, I love it) 1 green pepper, diced (I also sometimes add a small diced zuchinni, which you can also add or sub. for the green pepper since some people don't like peppers. Can also use celery if you like it. Start with what you know you will like though. The additional veggies add more good fiber but I guess you could leave them out if you hate those green veggies.) 3/4 cup water or veg. broth, unsalted if possible 1/2 tsp. salt (you could experiment with less, I almost always use less than the recipe calls for, or even omit because canned tomato sauce has salt in it. I get unsalted veg. broth bouillon cubes in the health food section of Wegman's, but if you can't find unsalted broth, then use water or leave out additional salt.) 1/4 tsp. pepper minced parsley to garnish Combine cooked or defrosted limas, vegetables, tomato sauce and water or broth. Simmer 10-15 min. until vegetables are just starting to get tender. Mix in shredded cheese and walnuts, and bake in 350 degree oven for 30 min. Notes: You can toast the walnuts in the oven as it is preheating before adding them to the casserole, but watch them carefully so they don't burn. Usually about 8 min. in the oven at 300 is enough to toast. I hardly ever had fresh parsley so I stir in about 1-2 tsp. dried parsley to the stew before putting it in the oven.

Whistle - Here you go.... 1. Scalded the milk and cooled it. Mixed warm milk, warmed water and o.j., egg and agave nectar (or honey if you are using it) in the bottom of the pan. 2. Mixed together flours (and vital wheat gluten and flaxmeal, if used) and add to the top of the liquids. 3. Add the yeast to the top of the flour. (Note I added the fat and salt later during the kneading. It takes stress off the bread machine with this much bulk to mix the dough WITHOUT the salt. The gluten develops quicker, and once the salt is added, the gluten strands tighten up making kneading a little more difficult. 4. Set Zo. on QUICK DOUGH. Press START. 5. After 5 minutes of mixing/kneading, be sure to check to make sure the dough has the correct hydration and adjust it if you need to. You want a nice soft dough ball. 6. After 10 minutes of kneading (or when it looks like the gluten is developing nicely, add the melted butter and salt. When the add-in beep sounds, add 1/2-3/4 c. multi-grain cereal (if using it - I milled a mixture of barley, rye, triticale, spelt, oats and rice). 7. When the kneading is complete, remove the dough from the pan and place in a dough rising bucket (or however you normally work your dough). DO NOT allow the dough to rise in the bread machine because this is more dough than suggested for the machine. 8. Allow the dough to rise to just under double. Punch down. Divide dough (I had 3 portions that weighed around 1-lb. 2-oz. each. Round the dough (so you have the ball formed into a tight ball with NO shaggy edges from the dough being cut, and the gluten strands are going from the top to the bottom of the ball), cover (I use plastic wrap) and allow to rest 10-15 minutes so the gluten can relax. Form, cover (plastic wrap), and allow to rise to just under double...... I made one portion into 9 dinner rolls (8-inch square pan) and baked the bread in 8"x4-1/2" NORPRO pans, but I also use heavy-gauge Calphalon pans that are the same size, or will use some ancient Bake King loaf pans that are 7-1/2"x3-1/2" (for dough amounts between 12-16 ounces). If the dough is over 1-pound, I'll use the larger pans. I baked my loaves to 200°F. when tested with an instant read thermometer. -Grainlady

I have made that bread dough in my machine several times, but just the one-loaf version. I've got a Zojirushi and it does what you describe, Chase. It has a 45 minutes first rise, a stir down, followed by a 22 minutes 2nd rise. So obviously, when I take the dough out & shape it, it gets another, 3rd rise. Regarding leaving whole wheat dough in the fridge, I've done that several times. I don't think there is any problem in leaving it overnight or even one day. I cannot remember if I've left it in the fridge for more than two days though. And as far as the orange juice goes, I bought some frozen orange juice concentrate just for baking. I leave it in the freezer for when I'm making any kind of whole wheat yeast dough. I mix equal parts OJ concentrate with water so that a portion of the liquid called for in the recipe is orange juice. I think King Arthur is right -- it does seem to counteract any bitterness that is usually assoicated with 100% whole wheat baked goods.