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Add more water :) What I've learnt is that wetter dough makes better bread, although it's a bugger to work with. I like Paul Hollywood - the pragmatic modern bread maker. No bread machine, but use of food mixer. Don't **** your dough up and dry it out using flour to stop it sticking - use oil...

https://en.m.wikipedia.org/wiki/Chorleywood_bread_process

I use a food mixer with a bread hook and make bread all the time. You dont really need fat - it will make the bread last a little longer, but if you don't eat it it's more likely to go mouldy. The best results I've had with bread is the "double oven" technique. Effectively you proove and cook...