I've recently started venturing into yeast breads after having become
fairly competent with cakes, cookins, and quickbreads. I'm having
trouble getting a secondary rise (the initial rise has been
gangbusters every time so far). I'm using bread flour and
Fleichmann's dry yeast. I don't know if I'm kneading too long (about
10 min), not long enough, whether I should proof the yeast, use AP
flour, or what. The end results taste just great, but have a texture
more like quickbread, as opposed to that nice cellular, chewy
structure I'm after. Any advice is appreciated.

Rick