A method of mixing pliable dough by stretching, folding and pushing in order to form gluten in the flour. The gluten is required for proper bread rising, as it forms elastic strands that keep the gases in the dough enabling the dough to rise. Kneading is generally performed by hand, but can be accomplished by electric mixers and food processors that have the proper attachments.
There currently aren't any reviews or comments for this term. Be the first!