I agree that the yeast seems to be the culprit. Did your dough rise at all
during the initial rest period, and before you placed the loaf in the oven?

Dan

"BRevere" > wrote in message
news:ipvWb.8861$_44.11534@attbi_s52...
> Lots of books will reference the Kitchenaid in their recipes.
> Try Bernard Clayton New Complete book of Breads---he gives directions for
> mixer (but it is a Kitchenaid--I bet) and processor and by hand.
> Also Nancy Silverton, Breads from La brea Bakery.
> I think Clayton might be the most simple, but silverton will really hold
> your hand the whole way through if you are not daunted by a 3-4 page
recipe.
> I wonder if your yeast was at fault.
> Be sure to use the type yeast they are calling for if you follow the
recipe
> exactly.
> "occupant" > wrote in message
> ...
> > JaKe wrote:
> > >
> > > Knox Graham wrote:
> > > >
> > > > Hello, All !
> > > > I received a Kitchenaid Artisan mixer for my birthday..Oh Boy! Time
to
> make
> > > > some bread!
> > > >
> > > > I tried their white bread recipe in the book which comes with the
> mixer.
> > > > Tried it twice, in fact. Both times the loaves were small, heavy,
and
> not
> > > > fully cooked in the middle.
> > > >
> > > > The major deviation from my old way of making bread is that they
tell
> you to
> > > > roll the dough flat then roll it up to form the loaf. Before, I
would
> simply
> > > > punch it down a bit then form the loaves.
> > > >
> > > > I'd sure appreciate some help with this and a recommendation of a
good
> > > > cookbook with recipes using the Kitchenaid,
> > > >
> > > > Thanks a bunch!
> > > >
> > > > Knox G.
> > >
> > > Try posting this over at rec.food.baking
> > >
> > > Then get Julia Child's Baking cookbook from the library.
> > >
> > > --
> > > JaKe, Seattle
> > > "Feeling is more important than technique"
> > > John "Bonzo" Bonham
>
>