I put all ingredients in the bread machine pan as usual (but with a little extra sugar or honey and liquid) and start the cycle. After the first or second kneading cycle, I restart the cycle. Sometimes I'll restart the cycle a second or third time, as well. My thought is that this would produce a more uniform bread texture, and perhaps some sourdough flavor. I add the extra sugar so the yeast will not starve, and the extra liquid so the dough will not dry out. None of the ingredients are by themselves perishable (e.g. milk, eggs), so I'm not particularly concerned about spoilage.
I'm curious what the effects of extra kneading and rise cycles are on a loaf of bread in the bread machine. What outcomes should this produce, in theory? Are there things I should be aware of if I do this for different kinds of yeast breads (e.g. white vs. whole-wheat)?
I know I could experiment with this a number of times and find out, but I don't have the time to perform this experiment with sufficient control and precision, or to my standards, so I'm appealing to community experience instead.