"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

Come on over to alt.bread.recipes and ask your question. Lots of
experienced bread bakers there. Meanwhile, check out our FAQ that is under
construction at http://planeguy.mine.nu/bread/faq_abr.php

If your finished bread has the texture of quickbread you could be adding too
much flour, not kneading enough, not proofing long enough.
Janet