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thy 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, taking care that the finger tips do not break through the light film which will form upon the outside of soft dough when well managed. _Keep the dough constantly in motion_ until it is smooth, elastic, and fine-grained. The hands and the board may need a light dusting of flour at frequent intervals. If the dough sticks, lift it quickly, and clean the board, that it may be kept smooth. The dough will not stick if kept in constant motion. Do not rub off little wads of dough either from the hands or the board and keep kneading them into the loaf; they will seriously injure the uniform texture of the bread. HOW MANY TIME
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