BR> I'm a new baker, now that I have my bread maker, and I've seen a lot
BR> of interesting recipes that I have and will try. I am interested in
BR> using the bread machine to make the bread dough and then bake the
BR> bread myself in a nice pan (and therefore have a pan, not bread
BR> machine, shape). The bread machine cookbooks I have seen all mention
BR> that I can do that if I knead the bread after the dough cycle and
BR> before I bake the bread on recipes that could be made all the way in
BR> the bread machine. My problem is that the reason I use a bread
BR> machine is that bread making is one of those skills I have never been
BR> able to master. I haven't been able to figure out how long to knead
BR> (how the bread should 'feel', etc.) and I don't want to ruin a
BR> perfectly good loaf by trying to bake it myself. Is that kneading
BR> after the dough cycle really necessary? There aren't two kneading
BR> cycles on my machine, so why would it be necessary to do it twice if
BR> the machine doesn't?
No you don't have to knead the bread a second time, but it is a good idea.
The second kneading will improve the texture of the bread substantially.
If in doubt, try it once each way and see which you prefer.
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