Earlier in the year, I made a LOT of recipes from Rose Levy Beranbaum's The Bread Bible, and found that, in a general way, the doughs were MUCH moister than those I'd used previously.
I get the most satisfying results using my KA mixer to do all the mixing and kneading, since it can knead very soft doughs quite easily. (kneading soft doughs by hand it's so tempting to keep adding flour, which is not a good thing, texture-wise.)
A fruit is a vegetable with looks and money.
Plus, if you let fruit rot, it turns into wine,
something Brussels sprouts never do.
P. J. O'Rourke, humorist