Kenneth wrote:
> On Thu, 29 May 2008 17:46:49 -0500, Janet Wilder
> > wrote:
>
>> Some don't, that's true. Some do require kneading to do that chemical
>> thing with the gluten. Sorry I fell asleep during the Alton Brown show
>> and can't remember what it is supposed to do to the gluten. <g>
>>
>
> Hi Janet,
>
> I posted somewhere else in this thread that there are three
> ways of increasing the length of the gluten strands.
> Kneading is one way, the there are two others.
>
> I would be interested in knowing what sorts of bread you
> think "require" kneading.
>
> All the best,

My challah does. French bread has to be kneaded hard and long for it to
have the right crumb and crust. I know that from experience (sigh). I
have tried one or two recipes for bread that got left in the fridge over
night. It was good, but the texture was not the same as kneaded bread. I
think that is what I didn't like about the bread machine. The texture
was missing something. Maybe the kneading does something to the texture?

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life