"Rick" > wrote in message
om...
> 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

If you get a good first rise, then you should eventually get a good second
rise. Make sure you deflate the dough, let it rest a few minutes, knead it
a few times, and then form into the desired shape. Let the dough rise again
until double. If the texture is not good, you may not be letting it rise
enough. You will also get a better crumb and a chewy crust with a long,
slow rise. Here is a link to great information on bread making:
http://home.earthlink.net/~ggda/index.html