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There is so much satisfaction and pleasure to be gained from kneading dough by hand. It's wonderful relaxation for stressed out nerves, or just for feeling reconnected to a simpler way of life.

If you are trying bread-making for the first time, there are a few terms and processes you need to know about.

Kneading: This takes time and energy but you'll learn to love it. It warms and stretches the dough, creating an even texture. With floured hands, make a dent in the center of the dough with the heel of your hand. Pull the dough from the outside in towards the dent, turning the dough as you go. Repeat the process for about 10 minutes until the dough changes to a velvety, supple texture.

Raising the Dough or Proving: Place the kneaded dough in a lightly greased bowl. Cover with a damp cloth. Leave to rise until doubled in bulk. The temperature depends upon the recipe or what best fits in to your own time-table. Some breads (e.g. baguettes) like a cool temperature, others prefer an airing cupboard or lightly warmed oven. The rule is that the slower the rising, the better the flavor.

Knocking Back: After proving, place the dough on a floured board and punch your fist into it to knock out the gas. Knead again for a few minutes before shaping the dough.

BASIC BREAD RECIPE:

Ingredients:
675g plain flour
1 teaspoon salt
15g vegetable fat or 3 tablespoons vegetable oil
10ml dried yeast
1 teaspoon sugar
420ml tepid water

Method:
Sieve flour and salt and rub in vegetable fat or oil.
Blend yeast and water. Leave for about 10 minutes until mixture is frothy.
Add liquid yeast to dry ingredients and mix with wooden spoon.
Work to a dough until it comes away clean from the sides of the bowl.
Knead dough as described above for about 10 minutes.
Return dough to bowl and cover with damp cloth until doubled in size. (A quick rise will take 45 to 60 minutes in a warm place. For a slower rise, leave at room temperature for 2 hours. For a very slow rise, leave overnight in refrigerator).
Place dough on a floured surface and knock it back as described above.
Knead dough again for a few minutes.
Shape dough and place in warmed and greased loaf tin(s)(1 x 2lb, or 2 x 1lb).
Leave to prove once more (about 1 to 1 hours).
Bake at 450F/Gas Mark 7. One large loaf will take about 40 minutes. Two smaller loaves will take about 30 minutes.
To test whether bread is cooked through, tap the bottom of the tin(s) with your knuckles. If it makes a hollow sound, the bread is ready.

Although there are many electric gadgets that will do these jobs for you, and bread machines that also produce excellent results, I find that nothing beats the quiet pleasure derived from the ritual of kneading, proving and shaping bread dough. The aroma of baking bread that permeates the house is a bonus.

Learn more about this author, Lesley Allen.
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