Excellent Recipes for Baking with Yeast

The Kneading

The dough must not be chilled, therefore, knead quickly and lightly until it is smooth and elastic and does not stick to the fingers or to the board.  In kneading, the dough should be pushed with the palms of the hands, fingers curved to prevent dough from flattening out too much.  With every push it should be turned one-quarter way round and folded over.  To be sure that all parts of the dough are kneaded, cut half through the center, turn inside out and knead again.

Dough may be "thrown and rolled" instead of kneaded as shown by picture here.  This is simple and the results are very satisfactory.