I bought a Cuisinart Bread Machine awhile back and I need help with High Altitude baking with it. I'm at about 9000' off of Doubleheader and the "Instructions" give advice that seems totally bassackwards. I haven't gotten oane loaf to rise properly. Any ideas? Thanks!

I am at 7400 feet and have no experience with a bread making machine. Your altitude is a handicap I believe you can adapt to. I suspect your machine does not offer the flexibility for success in your environment. I recommend that you start with a basic white bread recipe by hand. You may be able to apply the things you learn to find success with your machine.

My bread baking has been very successful at my altitude using the guidance of "Flour, Water, Salt and Yeast", by Ken Forkish. He emphasizes that time and temperature are "ingredients" to be adjusted in the recipes to achieve better bulk fermentation and proofing in different local environments. I have achieved a nice crumb even with my own sourdough starter.

A topic from 2019 - Any advice for breadmaking at altitude? that has a lot of good advice.