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

Sorry Ellen. Here is the recipe. Too late for your dinner. Home Cookin Chapter: Recipes From Thibeault's Table Cabbage - Braised Red Cabbage ============================= Source: Unknown 2 tablespoons bacon grease or butter 2 small heads red cabbage, quartered, cored and thinly sliced 1 large tart apple, such as Granny Smith, cored and cut into 8 pieces 1 large onion, peeled, halved and sliced Salt and pepper to taste 1/2 cup dry red wine 1/4 cup red wine vinegar 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 tablespoon brown sugar 2 cups chicken broth 2 tablespoons butter (optional) . Heat a large sauté pan or Dutch oven over medium-high heat. Add the bacon grease and heat. Add the cabbage, onions and apples and stir to coat. Add the remaining ingredients and stir well to combine. Bring to a boil; reduce heat to medium-low and simmer, covered, until cabbage is tender, about 40 minutes. (If there is too much liquid, remove the lid and allow some to evaporate. The cabbage should be very moist, but not soupy.) Serve immediately or keep warm over low heat. This also reheats very well.

Linda, I'm sorry I wasn't around to help you, I was working today. It looks like you were well taken care of though. You can't go wrong at 350°F but for future reference James Beard's recipe calls for baking at 375°F. Sharon, normally you would be right. Not something I make often but I make it occasionally because Moe likes it. It is one of James Beard's recipes. Home Cookin Chapter: Recipes From Thibeault's Table Oatmeal Bread with Cooked Oatmeal ================================= Oatmeal Bread with Cooked Oatmeal James Beard - Beard on Bread There are two or three favorite recipes for oatmeal bread in this coun- try. I first encountered this one in Nevada, in a restaurant that was made famous by Lucius Beebe, and it was so good that I extracted the recipe from the owner and have been using it for many years. It is an interesting, loosely textured bread with an unusual light-brown color and a rich, full flavour. It is delicious with sweet butter, and it keeps well. [2 small loavesj 1 cup coarse rolled oats 1 cup boiling Water 2 packages active dry yeast 1 teaspoon granulated sugar 1/2 cup warm water (100° to 115°, approximately) 1 cup warm milk 1 tablespoon salt 1/4 cup dark brown sugar 4 to 5 cups all-purpose flour approximately Cook the oats in the boiling water until thickened, about 3 minutes. Pour into a large mixing bowl and allow to cool to lukewarm, Mean- while stir the yeast and teaspoon of sugar into the warm water until dis- solved, and allow to proof. Add the warm milk, salt, brown sugar, and yeast mixture to the oats and stir well, then Stir in 4 cups of flour, 1 cup at a time. Turn out on a floured board, Knead into a smooth, pliable, elastic dough, if necessary using as much as 1/2 to 1 cup, or more, of additional flour to get it to the right feel. (This will take about 10 minutes,) Shape the dough into a ball, put into a well-buttered bowl, and turn to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours. Punch the dough down. Knead for 2 or 3 minutes and shape into two loaves. Thoroughly butter two 8 x 4 x 2-inch tins. Place the dough in the tins, cover, and let rise in a warm place until about even with the top of the tins, or amost doubled in bulk. Bake in a 375°F oven for about 50 minutes.

Sherry, you know I never mind reposting recipes. Funny you should mention this one. I just bought cream cheese with the intention of making the danish this week. Home Cookin Chapter: Recipes From Thibeault's Table Cream Cheese Danish Coffee Cake =============================== Source: Home Cooking Magazine 1 c sour cream 1/2 c sugar 1/2 c butter 1 t. salt 2 packages dry yeast (4 1/2 t.) 1/2 c warm water 2 eggs beaten 4 c all purpose flour Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until warm and sugar is dissolved. Cool to room temperature. In large mixing bowl, dissolve yeast in warm water. Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge overnite to rise. (May be done same day. Put in fridge for about 2 to 4 hours, and then proceed. Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches. Spread 1/4 of filling on to each piece and roll jellyroll style from long side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long. Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or until golden. Let cool on wire racks, Filling 2 packages 8 oz. cream cheese 3/4 c sugar 1 egg beaten 1 t. vanilla extract 1/8 t. salt Filling: To make filling beat together cream cheese with sugar, add egg and vanilla extract and salt Glaze 2 1/2 c confectioners sugar 1/4 c milk 1 t. vanilla extract toasted sliced almonds. Combine the first 3 ingredients for glaze and drizzle over loaves with toasted almonds