Lucy, it's difficult to over-knead bread when working by hand, and machines also are programmed to knead the dough for a reasonable amount of time. If you made dough in a stand mixer and left it to knead for 10, 15, 20 minutes... you might notice that the final loaf is dense and tough. The gluten will be over-developed and cause this texture. If you use a bread machine, you probably won't have to worry about this at all. Kye@KAF

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