Thanks, Susan. I'm sorry - I forgot to mention adding extra water because I routinely adjust the dough once it's in the bread machine with either liquid or flour to get the right texture. I wait until the flour is completely incorporated and then I usually add water so that I end up with a slightly sticky dough that pulls away from the sides with "strings" of dough attached. Once the dough has completed its first mix and is starting to rise, it's usually just right - no longer sticky but nice and soft. Thanks, Annabelle. I used the Colorado U. information to develop my basic recipe (so that the bread wouldn't just fall flat or push up the lid of the machine). As I look at the Baking Guide - and the guide in my Breadman manual - apparently my bread is rising faster than it would at sea level. I don't think I noticed that before. I can't adjust the rising times, but I CAN try the "Rapid Rise" setting on the machine. On a basic white or french bread, which really cuts back the rise time on all 3 rises. I don't have any "Rapid Rise" yeast, but I'll increase the yeast to a level teaspoon (from 3/4 teaspoon or so). I'll try this tomorrow and let you know - hopefully I will get decent sized "bread bubbles" again this way. Ruth Thank you both for the suggestions! Ruth :)

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