Bread-Bakers v107.n027.9

Thank you all for your help with my tearing problem.  Several 
responses indicated the dough was probably over mixed and when I 
corrected that, voila!  For those of you with my problem, watch the 
temp. of the kneaded dough so it finishes around 77 F.  Now I know 
how important that is.  Thanks again, enjoy this forum with those who 
are willing to share their expertise and ideas.

Susan O'Dell