I started making my favorite whole wheat bread recipe, and like a dummy, spaced out and left it in the KitchenAid way too long, about 25 minutes. At first I wasn't worried because I'm not convinced that the KA is an efficient kneader, and the bread is 100% WW. But, when I took it out of the mixer, and tried to work in the butter by hand, it started to come unglued. Did I overknead it, or wait too long to put in the butter? The dough is resting now, and I'm going to bake it anyway on the off chance it might still be edible.