"judith" > wrote in message
om...
> WHat could be the reasons for my bread to be too dense? It tastes like
> it contains too much flour, although I used the amount the recipe
> called for. Is it a problem that I didn't sift the flour? I used
> regular nonbleached flour to make the bread.
>
> Could it be that I kneaded the bread too much?
>
> Judith

The amount of flour in a bread recipe should be considered a general
recommendation. You should only use enough to achieve a workable dough.
Less is better than too much. Sticky is better than dry. Your bread might
be under proofed or under baked also.