This morning I tried out a new recipe. The one I usually use takes to many ingredients, would like to keep food cost down. I did cheat, I used a bread machine to knead the dough. However the dough didnt turn out quite like I wanted it too. The crust was thin and crisp, which from my understanding is what you want, but for me I thought it was a little too crisp and it wasnt as quite as "airy" as Id like it to be. Would this be from over kneading the dough via bread machine? As far as light and fluffy, would this be from how the bread machine makes the dough rise.? I did like the characteristics that dough had when stretching it. My usual recipe calls for milk, eggs, shortening, sugar, salt, flour and yeast and I double rise the dough. This makes a very light, crisp, "airy dough". The one I used this morning was a basic recipe, flour, water, salt, yeast. Which is what I want to use and from my understanding is traditional. 1.5 pounds of dough is a lot for me to use and waste due too a limited budget. So I'll have to wait awhile before I can test it without the machine.