[BREAD-RECIPE] Heavy Bread

[Willie & Jean]

I made a recipe from the KitchenAid mixer book, simple enough, no 
trouble making it.  However, this is an extremely heavy loaf of 
bread.  Any suggestions as to why?

6-7 c all-purpose flour
2 tbsp sugar
3 1/2 tsp salt
3 pkg active dry yeast
1/4 c butter
2 c warm water (120-130 degrees F)

After mixing, it calls for 20 minutes rise time which doubled it, 
then divide, place in bread pans and rise till double again then 
bake @ 400 degrees F.

Is there maybe something wrong with the way in which I made it?   

Also, what's the difference between all-purpose and bread flour?

And lastly, can vital wheat gluten be added to any recipe and how 
does it affect the outcome of the bread?

Thanks
Jean



 
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