Recipe(tried): RE: High altitude baking

In regards to your high altitude questions, Having just moved from 27 years in the mile high city of Denver and working in restaurants and hotels, as well as culinay school in Denver, I can give you these hints for scratch baking, although I never use a bread machine.
First, make sure the water in the recipe is Ice Cold, I would recommend straining it through a colander of ice into the measuring cup. Second, increase the flour by approximatley 10% and lower the yeast by 10%. Then proof your dough in an oven proof bowl with a wet towel over it in your oven at approximatley 100 to 120 degrees until doubled in size. Also, most recipes call for baking at 350 to 375, I would start the bread at 375 until a crust begins to solidify, then reduce heat to 325 and cook until the bread sounds hollow when tapped. I hope this helped, if you have any questions, please post them and I will try to help.