Kneading means working and stretching dough, either by hand or using an electric dough hook. The process makes the dough smoother and softer and develops the elasticity of the gluten in the flour. It also evenly incorporates air and any additional ingredients.
-Turn out the dough onto a lightly floured work surface.
-Push the dough away from you using the heel of one hand to stetch it, then pull it towards you using your fingertips, rolling it back into a rough ball.
-Continue to knead until the dough is smooth, soft and elastic, about 10 full minutes. The dough is ready when it springs back to the touch.
White bread plait
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