I'm not a big bread baker outside of what my bread machine makes. All
the manual kneading just put me off and I've never tried just using
the KA for it, but the NY Times article below indicates kneading isn't
necessarily, uh, needed. Comments from RFC bakers are eagerly
anticipated:

http://www.nytimes.com/2010/02/24/dining/24curious.html

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

Terry Pulliam Burd wrote:
> I'm not a big bread baker outside of what my bread machine makes. All
> the manual kneading just put me off and I've never tried just using
> the KA for it, but the NY Times article below indicates kneading isn't
> necessarily, uh, needed. Comments from RFC bakers are eagerly
> anticipated:
>
> http://www.nytimes.com/2010/02/24/dining/24curious.html
>
> Terry "Squeaks" Pulliam Burd
>


Note the author titled the piece "Better Bread with Less Kneading",
not "No Kneading". Although many people here would disagree with him.
he said he didn't like the "no knead" recipes.

gloria p

On Feb 24, 3:17*pm, "gloria.p" > wrote:
> Terry Pulliam Burd wrote:
> > I'm not a big bread baker outside of what my bread machine makes. All
> > the manual kneading just put me off and I've never tried just using
> > the KA for it, but the NY Times article below indicates kneading isn't
> > necessarily, uh, needed. Comments from RFC bakers are eagerly
> > anticipated:
>
> >http://www.nytimes.com/2010/02/24/dining/24curious.html
>
> > Terry "Squeaks" Pulliam Burd
>
> Note the author titled the piece "Better Bread with Less Kneading",
> not "No Kneading". * Although many people here would disagree with him.
> he said he didn't like the "no knead" recipes.
>
> gloria p

I like both kinds of breads, the no knead type and they kinds that you
must knead to get the proper texture.
I use the no knead recipe when I want a nice fresh loaf that night for
a dinner, it's mighty handy. But there is reason for
kneaded breads, some cannot be made any other way.

On Feb 24, 3:17*pm, "gloria.p" > wrote:
> Terry Pulliam Burd wrote:
> > I'm not a big bread baker outside of what my bread machine makes. All
> > the manual kneading just put me off and I've never tried just using
> > the KA for it, but the NY Times article below indicates kneading isn't
> > necessarily, uh, needed. Comments from RFC bakers are eagerly
> > anticipated:
>
> >http://www.nytimes.com/2010/02/24/dining/24curious.html
>
> > Terry "Squeaks" Pulliam Burd
>
> Note the author titled the piece "Better Bread with Less Kneading",
> not "No Kneading". * Although many people here would disagree with him.
> he said he didn't like the "no knead" recipes.
>
> gloria p

On 2/24/2010 4:18 PM, Terry Pulliam Burd wrote:
> I'm not a big bread baker outside of what my bread machine makes. All
> the manual kneading just put me off and I've never tried just using
> the KA for it, but the NY Times article below indicates kneading isn't
> necessarily, uh, needed. Comments from RFC bakers are eagerly
> anticipated:
>
> http://www.nytimes.com/2010/02/24/dining/24curious.html
>
> Terry "Squeaks" Pulliam Burd

Try the "Artisan bread in 5 minutes a day" method--you have to buy the
book to get the details. If you like what it produces you're golden, if
you don't then you're not.