Rich Baguette

Another yeast experiment but this recipe used all white flour, which is probably why I actually got a nice "smooth and unsticky" dough. And it tasted good, what with the 6 tablespoons of sugar along with dry milk, an egg, 6 tablespoons of butter, the flour and yeast. I still cannot begin to duplicate (and certainly will never surpass) those wonderful breads easily available in most bakeries, so this is a dilemma: how many more kneading sessions shall I do? Or do I begin skipping most of the bread recipes? It's a time-intensive way of feeding the birds, which is how most of the bread ends up. I did freeze the second "rich" baguette, but it was nothing special.