thy
process may be advantageous, since one of the objects of kneading is to
render the glutinous parts of the flour so elastic that the dough may be
capable of expanding to several times its bulk without cracking or
breaking, but excellent results can be obtained from good flour with
less labor. Bread has been kneaded all that is necessary when it will
work clean of the board, and when, after a smart blow with the fist in
the center of the mass, it will spring back to its original shape like
an India rubber ball. Its elasticity is the surest test of its goodness;
and when dough has been thus perfectly kneaded, it can be molded into
any shape, rolled, twisted, or braided with ease. Chopping, cutting,
stretching, and pulling--the dough are other methods for accomplishing
the same end.

If a large mass is to be kneaded, it is better to divide it into several
portions and knead each separately. It is less laborious and more likely
to result in an equal diffusion of the yeast. Bread is often spoiled by
the addition of too much flour during kneading. Dough should always be
kneaded as soft as it can be handled, and only sufficient flour added to
prevent its sticking to the board. Stiff bread is close in texture, and
after a day or two becomes dry and hard.

HOW TO MANIPULATE THE DOUGH IN KNEADING.--Sprinkle the board well
with flour, and scrape the dough from the bowl with a knife. Dust the
hands with flour, and then draw the dough with a rolling motion from the
farthest side toward you, using the finger tips for the purpose, but
pressing firmly down upon the mass with the palm of the hands. Reach
forward again with the finger tips, and again press the ball of the
hands upon the dough. Continue this process of manipulation until the
mass is very much elongated; then turn at right angles and repeat the
process, taking care that the finger tips do not break through the light
film which will form upon the outside of soft dough when well managed.
_Keep the dough constantly in motion_ until it is smooth, elastic, and
fine-grained. The hands and the board may need a light dusting of flour
at frequent intervals. If the dough sticks, lift it quickly, and clean
the board, that it may be kept smooth. The dough will not stick if kept
in constant motion. Do not rub off little wads of dough either from the
hands or the board and keep kneading them into the loaf; they will
seriously injure the uniform texture of the bread.

HOW MANY TIME