It is a very important part of the work of bread
making, for to a great extent it is responsible for the texture of the
finished product. At first, kneading may be found to be somewhat
difficult, but the beginner need not become discouraged if she is not
proficient at once, because the skill that is necessary to knead the
bread successfully comes with practice. So that the best results may be
attained, however, it is advisable that the purpose for which the
kneading is done be kept constantly before the mind during the process.
[Illustration: Fig. 8]
[Illustration: Fig. 9]
52. Kneading Motions.--Several motions are involved in the kneading of
bread, and these are illustrated in Figs. 7 to 10. In order to carry out
the kneading process, first cover lightly with flour the surface on
which the kneading is to be done; this may be a suitable table top or a
molding board placed on a table. Then remove the dough from the mixing
bowl with the aid of a case knife or a spatula, in the manner shown in
Fig. 6, and place it on the floured surface. Sift a little flour over
the dough, so that it appears as in Fig. 7, and flatten it slightly by
patting it gently. Next, with the fingers placed as shown in Fig. 8,
take hold of the edge of the mass at the side farthest from you and fold
the dough over the edge nearest you, as Fig.
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