How do you make altitude corrections to a bread recipe?!

Question: I moved from the panhandle of texas (low elevation) to Albuquerque (higher elevation). I have a bread recipe that I love to make, but I have tried twice and it doesn't turn out right. It's turns out too dry, making it difficult to knead it and it's not very soft when it finishes baking. I know with higher altitudes you are supposed to add more flour, but because it's soo dry that doesn't seem like the right thing to do. Any other suggestions, so everyone can actually find out how great the recipe is? thanks!

---

---

Answers: I moved from the panhandle of texas (low elevation) to Albuquerque (higher elevation). I have a bread recipe that I love to make, but I have tried twice and it doesn't turn out right. It's turns out too dry, making it difficult to knead it and it's not very soft when it finishes baking. I know with higher altitudes you are supposed to add more flour, but because it's soo dry that doesn't seem like the right thing to do. Any other suggestions, so everyone can actually find out how great the recipe is? thanks!

---

---

I don't live at a high altitude, so I had to do a little searching for you. Less flour seems to be the answer, but here's what I found:
http://urc.colostate.edu/titles/P41.html...
http://www.recipesource.com/misc/hints/0...
http://en.allexperts.com/q/Bread-Pastrie...
Hopefully those will help you out!

---

---

Go to the following web-site:
www.crisco.com/basics/tips/high_altitu...

Good Luck!

---

---

---

---