A process to make bread dough mix, become elastic and tender. It develops the gluten in the bread that traps the carbon dioxide produced by the yeast and makes bread rise. Pull the dough furthest away from you over and towards you, in a folding motion. Using your fist or the heels of your hands, push on the dough away from you so that it compresses and then stretches. Turn the dough about 45 degrees round and repeat. Continue till the dough is smooth and elastic and springs back when the surface is lightly presses with a finger. Kneading can take a while, typically 10 minutes.