Yes . . . . and hello to you all!

This post's about the hand-baking of white bread. I've made quite a few,
now, and whereas I'm very happy with the *taste* of the finished product,
it's in the *texture* department that I feel improvements could be made in.

I'm from the UK, and I tend to use the 'Super Strong' white bread flour made
by the Hovis company (though I've also used the standard-grade stuff by the
same firm), and their 'Fast Action' yeast, which only requires one "kneading
and proving".

I always follow the instructions to the letter. Kneading takes 10 minutes,
after which I let it "double in size" (that's *so* specific!). As it's still
summer, that usually means I allow it to sit for about an hour-and-a-half,
at room temperature, before I pop it into the oven for half an hour (230°
C). In winter, I'll place the dough somewhere warm.

When finished, it looks good, and tastes good. The problem is that it tends
to be a little . . . . well . . . . "denser" than the uncut loaves I can buy
from a baker. Nothing wrong with that, as such, but I'd really like to try
and aim for something a little lighter, while still keeping the great taste.

Question is - is this possible? I wonder if a *second* kneading, or
something, would result in a lighter product? Or perhaps letting the dough
sit longer? Perhaps adding some ingredient that's not mentioned in the
instructions, like sugar?

Anyone else use the basic methodology, above, and get a non-dense result? Or
is that just the way of things?!