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I knead by hand (not having anything other way to do it), but it should work with a machine if you're careful not to overknead it.
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This is from _The Laurel's Kitchen Bread Book_, that I would HIGHLY recommend to anyone who bakes bread.
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I make only a couple of modifications to the recipe that I will put in braces ([]).
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It also makes wonderful rolls.
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Dissolve yeast in 1/2 c hot water and let stand a few min to proof.
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(It will get a little foamy on top.)
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Mix flour and salt in a large mixing bowl [I add in powdered buttermilk here].
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Make a well in the middle.
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Mix warm water, buttermilk and honey [I use the 2 c. hot water].
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Mix should be slightly hot.
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Pour into well in flour with the yeast mix and stir from the center out, gradually incorporating the flour into the liquids.
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Dough will be soft, but shouldn't be soggy.
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(Check by squeezing a bit of the dough between your fingers.
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If it is too wet, add in a bit more flour and mix again.
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[The last few times I've made this, I've had to add in almost 1/2 c. more flour.])
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Turn out onto floured working surface and knead about 20 min, adding more flour as needed to keep dough from sticking.
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Do not add in too much, since you don't want the dough to get stiff.
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After about 15 min of kneading, knead in the butter in small pcs.
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[I can really tell a difference in the texture of the dough after I've done this.]
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Rinse a clean bowl out with hot water (to hot the bowl) and put dough in bowl.
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Cover with a clean, damp towel and put in a hot place to rise for about 1 1/2 hrs.
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To check when it has risen sufficient, wet one finger and press it into the dough about 1/2 inch.
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If the depression remains, or possibly if dough sighs a little around the edges, it has risen sufficient.
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If the depression fills in a bit, let dough rise a little longer.
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When it has risen, gently deflate dough in bowl, round it, cover with damp cloth and let rise in hot place till it has risen again, about 45 minutes.
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(Check as before).
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Turn out dough onto lightly floured working surface and flatten with your hands to about 1 inch thickness, working any large air bubbles out to the edges.
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Divide dough in half and form each half into a ball.
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(Fold over one edge a little more than halfway, pressingslightly to seal and press out air bubbles, turn dough, and repeat till dough is rounded [this is harder to explain than to do :-)].
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Cover and let rest 10 min.
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Lightly grease 2 bread pans (8x4 inch pans).
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Shape dough into loaves, place in pans, cover with damp cloth and let rise in hot place about 30 minutes.
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Preheat oven to 350F.
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Place pans (uncovered) in oven on middle rack and bake about 40-50 minutes, till browned on top and loaf tests done.
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(Turn loaf out of pan and thump lightly on bottom.
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If itsounds hollow, loaf is done.)
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Remove from pans and cold on wire rack.
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Brush tops of loaves with melted butter if you like.
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To make rolls, substitute 1-2 c. whole wheat flour with whole wheat pastry flour (to make them lighter).
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After dividing dough and letting it rest, divide each half into thirds, and each third into fifths.
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Round each piece and put into 2 lightly greased 9x13 inch pans (3 rows of 5 in each pan).
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Let rise about 30 minutes, and bake at 350F for 20-30 minutes.
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Brush tops with melted butter if you like.
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[My notes: powdered buttermilk can be found with the powdered lowfat milk in the grocery store, in a small round can (Saco brand, I think).
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According to the label, when it is reconstituted with water, it has 0.7 g fat per c..
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The two risings will make the loaves lighter and rise higher than a single rising will.
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Rapid rise yeast doesn't have the staying power for this, though, so you need to use regular yeast.
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I have also used molasses in place of honey, so if desired the flavor, go ahead.
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I hope the directions are clear sufficient for novices.
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It's hard to describe without pictures.
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If they're not clear sufficient, see if your library has the book.
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I usually freeze the second loaf.
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They keep unfrozen at least a week without any appreciable drying out.
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(They may keep longer if you hide them!
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:-) )]
