KNEADING THE DOUGH.—­As fresh flour is added during the bread-making, it is necessary to mix it in thoroughly.  As long as the batter is thin, this can be done by thoroughly beating the mixture with the addition of material; but when it is a thick dough, some other method must be adopted to bring about the desired result.  The usual way is by mixing the dough to a proper consistency, and working it with the hands.  This is termed kneading.  Much of the excellence of bread depends upon the thoroughness of this kneading, since if the yeast is not intimately and equally mixed with every particle of flour, the bread will not be uniform; some portions will be heavy and compact, while others will be full of large, open cavities, from the excessive liberation of gas.

The length of time required for kneading depends upon the perfection with which the yeast cells have been previously diffused throughout the sponge, and upon the quality of the flour used in preparing the bread, much less time being required for kneading dough made from good flour.  Some consider an hour none too long to knead bread.  Such a lengthy 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,