To work dough by pressing, folding, and stretching it repeatedly to develop gluten strands that give bread its structure and texture. This process transforms loose flour and water into elastic, cohesive dough.
From Old English 'cnedan', related to Germanic words meaning 'to press together'. The technique is as old as bread-making itself, with archaeological evidence showing humans have been kneading dough for over 10,000 years.
Kneading is mechanical alchemy—the repetitive motion aligns gluten proteins into long, elastic networks that trap gas bubbles during fermentation, creating bread's characteristic texture. You can actually feel the dough transform from shaggy and rough to smooth and supple as the gluten develops, which is why experienced bakers can judge dough readiness by touch alone.
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