I have made lots of bread,with the mixer, in a machine and some by hand. I thought when I first read your recipe the sugar content was a little high, but there are 6 cups of flour. I have found that bread flour makes a slightly softer, lighter loaf than all purpose, but I have used them both interchangebly. I haven't found that bleached/unbleached makes any difference. I have also found that a little dry milk powder helps also and several tbs in that recipe wouldn't hurt, it also tenderizes a loaf. I never knead before the 2nd rise. i dump out my dough and gently form it to shape then let rise. I often heat a big cup of water to boiling in my microwave then set the pans in there with the water to warm up,(after the water is done,leave cup in) they rise very nicely that way. have also set the pans in the garage where it is much warmer due to a/c in house. Have fun with your baking and don't be afraid to experiment. I have found it's only flour and water and we can make more if it flops.