Kneading is done for almost every type of yeast bread. Conversely, if you don’t use yeast, overmixing can cause flour to turn into a brick once cooked. Think Mrs. Douglas’ hot cakes on Green Acres. Anyways, kneading can be very good for anger management, but I try to keep positive thoughts when I’m cooking.

Preparations

The main point here is that you have somewhere to knead the dough. Any clean and smooth surface will work, aka a cutting board or counter. If the surface is not smooth, you will spend all day picking out the stuck pieces of dough.

Once you have your place picked out, sprinkle some flour over it. Also, put about 1/4-1/2 cup of flour in a small mound in a corner of you surface. Grab a bit of the flour from the mound and rub it between your hands. Now put the dough on the floured surface.

Kneading

Press the dough down with your hands, careful not to break or crack it. Stretch it by pressing down on it. Once it’s flat, fold it over and repeat. Note: This is what I do. If I am doing it wrong, please offer suggestions in the comments.

Different recipes call for different kneading times. Always follow the recipe. Also, remember that it is hard to over knead by hand.

Once you’re done kneading, shape the dough into a ball.

Preparing for the rise

Once you’re done kneading the dough, grease a bowl with non-stick cooking spray. Put the dough  ball in the bowl and cover loosely with plastic wrap.

Cheating

Some of you may own a bread machine. If you do, it probably has a dough cycle. This cycle will take you from bare ingredients through the first rise. Check your manual for complete details. Manuals are usually available on the manufacturer’s web site.

Also, dough hooks on your mixer will take you from bare ingredients to almost done kneading. You will still have to knead by hand for about 30 seconds and prepare for the rise.

These methods do not always work.

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