To mix a dough in order to make it pliable. Kneading by hand involves pressing, folding and turning the dough with the heels of both hands until it is smooth and elastic.

Another bread-making term, refers to the folding and working motion used to make the dough elastic in consistency.

To mix and work dough into a smooth, elasticon mass ... more on knead here

To work and stretch dough either by hand or an electric dough hook. The process makes the mixture smoother and softer or more elastic and evenly incorporates air or additional ingredients at the same time.

Kneading dough makes it strong and smooth. Place a ball of dough on a floured counter. Put a little flour on your hands. Press down and away with the palms of your hands. Then fold the dough toward you. Turn the dough and push and fold again. Continue until the dough is smooth and soft (about 5-10 minutes)

To press and fold dough in order to give it a smoother consistency needed for leavening.

to work dough with hands by folding and pressing.

The process of working a dough to activate the gluten, which is the protein in flour that makes the dough cohesive. To knead by hand, place the dough on a lightly floured surface. Using the heel of the hand, press down on the dough in a forward motion. Then fold the dough over and press again. Continue the process until the dough is very smooth and elastic. For most recipes, it will take about 10 minutes. Alternately, the dough may be kneaded in a processor or heavy-duty standing mixer with a dough hook.

To manipulate with a pressing motion accompanied by folding and streching. For yeast bread: fold dough toward you, push dough away using the heel of your hand. Rotate 1/4 turn and repeat. For tea biscuits: Knead as per yeast bread, but for less time and with less vigour.

To work dough by pressing, pulling and pushing it manually with the knuckles or with a rolling pin, so as to thoroughly mix and shape it and activate the yeast cultures. Kneading can also be accomplished by using an electric mixer with a dough hook attachment.

To work and stretch dough to make smoother, more elastic, or to add additional ingredients.

Work food, usually doughs, by hand by folding over toward you, then pushing away by pressing with heel of hand.

to work dough into a smooth texture by pressing and folding with the heels of your hands.

To fold and press dough firmly with the heel of the hand, turning between folding. Usually done to bread and yeast dough's.

fold and press dough with the heel of your hand.

make uniform; "knead dough"; "work the clay until it is soft"

To manipulate by pressure alternated with folding and stretching, as in kneading a dough.

To work dough with the heel of your hand in a pressing and folding motion.

To work dough by folding, stretching and pummeling with heel of hand

To mix and work dough in order to form it into a pliable mass that will hold together. Kneading is done by hand or by machine. When done by hand, it is done with a pressing-folding-turning action done by pressing down into the dough with the heels of both hands, then pushing away from the body.

To work a dough lightly with the knuckles or heels of hands (as in yeast mixture or pastry making). In both methods the outside of the dough is drawn into the centre.

To work dough with the hands, folding over, pressing down and turning repeatedly.

To work up moist flour into dough or paste to

To stretch and fold dough to make it firm, smooth and springy. This develops the gluten in the flour and gives elasticity. Used for bread making to strengthen the loaf.

To repeatedly fold, turn and press down on dough with the hands until it becomes smooth and elastic. One of the most rewarding physical tasks in cooking.

Kneading is a process that develops and strengthens the natural gluten in dough. It's important to knead your bread dough well in order for it to rise well. Kneading can be done by hand on your "floured" bread board, kitchen counter or in your bread machine. (see dust)

To work dough with the palms by pressing, stretching and folding, turning a small amount after each push. Process develops the gluten until dough is smooth and elastic.

To work and press into a uniform mixture with the hands. A stretching and folding technique to make yeast bread dough firm and smooth and develop elasticity, or to press non-yeast dough to get a smooth even texture. Kneading improves elasticity by stretching the gluten in flour.

To mix and work dough into a smooth, elastic mass. Kneading can be done either manually or by machine. By hand, kneading is done with a pressing-folding-turning action. First the dough is pressed with the heels of both hands and pushed away from the body so the dough stretches out. The dough is then folded in half, given a quarter turn, and the process is repeated. Depending on the dough, the kneading time can range anywhere from 5 to 15 minutes. During kneading, the gluten strands stretch and expand, enabling dough to hold in gas bubbles formed by a leavener, which allows it to rise.

To fold, push and turn dough or other mixture to produce a smooth, elastic texture.

To work dough using heel of hand with a pressing motion, while stretching and folding the dough.

Work dough by hand, or with a dough hook of an electric mixer, into a smooth ball to develop the gluten, or structure, of the dough.

To work a food (usually dough) by hand, using a folding-back and pressing-forward motion.

To work dough by pressing it with the heels of the hand, folding it, turning it, and repeating each motion until the dough is smooth and elastic.

Fold dough over on itself and then press down lightly with knuckles, then roll forward with the heel of hand, using a rocking motion.

Working dough with the hands

To work a finished dough until it is smooth and elastic. Use the palms of your hands on a lightly floured wooden or marbled bread board.

to work a dough by hand or in a mixer to distribute ingredients and develop gluten.

To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic. I, first, lightly sprinkle flour over the surface that I will be using to knead the dough. This keeps it from sticking to the table or countertop. I remove the dough from the bowl and place it on the floured surface. I take off any rings and watches because they will get caked with flour and dough. I press the heels of my hands into the dough, pressing down and away from me. Then I fold the dough in half and repeat the pressing down and forward with my hands. I do this a couple of times until the dough begins to become long and narrow. Then I turn the dough 90 degrees, fold the dough and repeat the pressing and folding. Depending on the dough and how much energy I have I will need to repeat this whole thing for around 10 minutes or so. When the dough changes it's consistency into just slightly sticky and very elastic, I know it's done. Usually when making bread the dough will then need to rise for a while. Then it will be kneaded again. The second time of kneading takes less work than the first time.