BETTY CROCKER BCF1690 Manual De Instrucciones página 17

A dough that is dry will remain in a dense, irregularly-shaped ball, instead of a soft
ball. When baked, dry doughs will have an uneven or irregular top, possibly cracked,
and the finished loaf will not be as tall as normal.
At the end of the kneading, the dough should be soft enough to very slowly relax
toward the corners of the bread pan. As the dough rises, it fills in the corners.
When using the Dough program (#8), the dough can be a little drier in the machine.
Because it will be removed and shaped by hand, the dough should be manageable,
not sticky.
At altitudes over 3,500 feet, flour tends to be drier and absorbs less liquid. You may
have to add slightly more liquid or less flour.
Dough rises faster at higher altitudes. You should slightly reduce the amount of
either sugar or yeast to prevent over-rising. Start by reducing the amount of yeast
by ¼ teaspoon; if the loaf is still too high, reduce the yeast more the next time.
Because every recipe is different, you may have to do some experimenting before
achieving the desired result.
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