Batter Breads are made by mixing, they are coarser and they have only one rise.
Kneaded Breads can be kneaded by hand or a heavy duty mixer using a dough hook. They are shaped by mixing and kneading dough. The kneading develops gluten from protein in the flour, even texture and has a smooth rounded top. This bread can be left for 15 minutes at room temperature, you can cover and refrigerate for up to 4 hours to slow the rising process then gently push your fist into the dough to deflate it
How to get a rise out of your dough is rather simple
Grease a large bowl (twice as large as the dough) using shortening or cooking spray, add the dough to the greased bowl turning it so all sides of the dough are greased. Cover the bowl of greased dough with saran wrap. Set this bowl on a rack in a warm draft-free place. over a bowl of hot water.
Shiny crust – egg beaten with a little water added to it. If desired, sprinkle with rolled oats, poppy seeds, caraway, sesame seeds, rosemary, endless ways. Golden brown crust – brush with softened butter or margarine. Crisp crust – brush or spray lightly with water. Soft, tender crust – brush with milk
Slash the top of the bread with a sharp serrated knife (1/4 inch depth in the center of the bread)
Adjust oven racks, center the pan, sheets, stoneware in the middle of the office not touching anything else. For crisp, brown crust, bake on stoneware sprinkled with cornmeal.
Store in a cool, dry place for 5-7 days. The refrigerator causes bread to become stale faster. You can freeze the bread for 2-3 months.