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Food Info - Baked Goods: On Bread Baking

Source of Recipe

Cook Now, Serve Late
The secret of a light bread is a dough that is soft and pliable, yet firm enough to hold its shape. A stiff or claylike dough will yield a leaden loaf. If bread dough is still very sticky or slack after a couple of minutes of kneading, work in another 3-4 tablespoons of flour. Continue to work in flour only if needing to keep the dough from sticking to the board. Dough will become less tacky and more manageable as you knead it.

Food processors make the job of kneading dough much easier, but you should knead for no more than 45 seconds because the dough may overheat, which would kill the yeasts. Some doughs become sufficiently elastic in as few as 30 seconds. You will know when the dough is fully kneaded: it will roll into a ball and ride up the spindle, leaving the sides of the processor relatively clean. Never use a food processor to knead a very sticky dough, such as brioche, because you risk stalling and burning out the motor.