What are the four steps involved in kneading yeast bread?

Kneading is a crucial step in making yeast bread as it helps develop gluten and incorporate air into the dough. Here are the four steps involved in kneading yeast bread:

1. Initial Kneading:

- Place the dough on a lightly floured surface. Use the palms of your hands to start kneading the dough, pushing it away from you and then folding it back.

- Rotate the dough a quarter turn after each fold. This ensures an even distribution of gluten formation.

2. Stretching and Folding:

- As you knead, grab the dough from one end and gently stretch it upwards. Then, fold the stretched part back into the center of the dough.

- Repeat this stretching and folding motion several times, rotating the dough occasionally.

3. Applying Pressure:

- Once the dough is well-stretched, apply pressure with the heels of your hands. Press the dough down and forward without tearing it.

- Continue this pressing and folding motion, using the weight of your body if needed.

4. Windowpane Test:

- Pull a small piece of dough from the main mass and gently stretch it between your fingers.

- If the dough stretches thinly enough to allow light to pass through without breaking, the gluten network has developed sufficiently and the dough is ready.