Hand Kneading Bread
Use any favorite recipe. Combine the ingredients, using warm liquids
(not higher that 110 degrees). Turn dough out onto work surface. Add
more flour as needed, as you knead the mass. The dough should not stick
to your hands, but it should not be so stiff that it is hard to knead
it. The best way to knead is to shape it into a ball. Flatten it with
your hands, pick up the half that is farthest away from you and bring it
down on top of the rest.
Using your palms, press it gently together. Rotate the mass and flatten
it again. Proceed as above. Repeat. Repeat. Repeat........for at least
10 minutes. The dough should feel springy to the touch and seem elastic
and shiny. Place the dough in a lightly buttered bowl.
Cover. Allow to stand in a warm, draft-free place for at least 40 and up
to 60 minutes, or until doubled in bulk.
Punch the dough down with your closed fist. Shape into a ball. Cover and
allow to rest about 10 minutes. Then, shape as desired. Dough can be
shaped into rolls, cloverleaf rolls, buns, twirls, twists, swirls, or
even just a plain loaf in a loaf pan. Cover, and allow to stand in a
warm, draft-free place for about 30 minutes or so, or until light and
puffy.
In meantime, preheat oven and then when the dough is ready, place in hot
oven for about 15 minutes for rolls, and 30-40 minutes for a loaf of
bread. The bottom of the bread should sound hollow when thumped. This
indicates that it is done on the inside. Place on a cooling rack to cool
for about 30 minutes before slicing.
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