I have been making my own bread for a while. I bought a pullman load pan and love it. We do not like the soft squishy bread in the store but I would like to have it a little more chewy. My recipe calls for water, salt. Honey, margarine, bread flour, sugar, dried milk and yeast. I measure very carefully. One time it was a bit softer which was nice but since it has been stiff. Still delicious but I'd like a bit more chew. I use my bread machine on the dough cycle, then knead it for 5 minutes then put it in my pullman pan and let it raise before baking. Any suggestions?

Regards, Syl

There are special bread flours that are supposed to be better.
You could try milk and butter also an egg in place of the powdered milk and water and margarine.
I have made bread most of the time using only flour water and yeast with a pinch of salt and a T of sugar to make the yeast work faster. I use the quick rising yeast that only needs one kneading after which you put it in the pans to rise. I mix the dry yeast with the flour and put the water or milk in a dish in the microwave for about a minute with a T of butter dropped in it. Once the butter melts I pour it over the dry ingredients in a big bowl adding enough extra flour to make the dough then start the kneading and squeezing for 5 min.

I have been using King Arthur flour. It is expensive and it doesn't seem to do more than the Gold Medal "better for bread" flour. I have read that it is the protein in the bread flour that provides elasticity for finer texture with kneading.

I really appreciate your getting back to me. :)

Sylvia

The bread flour is made from a specific type of wheat that has more gluten protein. I think it's hard red northern winter wheat. Spaghetti and pasta is made from a different kind durum wheat that gives it that semitransparent color. There is also special flours for cakes that are more tender