"Kalmia" > wrote in message
...
> On Apr 10, 11:33 pm, Cheryl > wrote:
>> I've never mastered the art of bread making but have been trying some
>> lately since getting my new oven. I made some crusty french bread the
>> other day and the recipe I used made two big loaves so one is in the
>> freezer after the second raising but is uncooked. The first loaf turned
>> out really good but not light. Is french bread supposed to be that way?
>> Very little in the way of holes but there were some in the seams. I
>> used a method that said to pinch all of the seams including the ends.
>>
>> How exactly do you knead bread? My ball didn't turn out smooth like the
>> picture before I let it rise for an hour, actually a bit more, but it
>> more than doubled. I let it rise another half hour after forming the
>> loaves. I guess french bread will be different since there is no oil or
>> eggs.
>>
>> What's a good method for kneading?
>
> Maybe not what you want to hear but......think about a bread machine.
> I've had mine for over 20 years, used it thousands of times, and don't
> ever want to knead. It has paid for itself many times over, not to
> mention the decent. tasty, nutritious product.

I use a bread machine for kneading if I am busy, but I don't like to bake in
it. I like to do the second rise outside of the machine and I bake in the
oven.


--
http://www.shop.helpforheroes.org.uk/