I've used a bread machine for many years. A decade ago, I moved from sea level to an altitude of 4330 feet and I really have not been very happy with my machine breads since then. They are what I call "European dense." I get the correct loaf shape by reducing the yeast to scant 1 tsp. and increasing the salt to 1.5 tsp. (for a 1-1/2 lb. loaf). I also add 2-3 tsp. of gluten, depending on the humidity. But i cannot seem to make a lighter (more airy?) loaf, which I would like to be able to do for my cinnamon raisin bread and oatmeal bread. Any suggestions?

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