To knead is to combine all the ingredients in a mixture using your hands. Doughs of all kinds are kneaded to achieve perfect smoothness.
Pastry and scone doughs are mixed with light movements of the fingertips, bringing the outside edges into the centre.
Bread dough, which is kneaded twice to distribute the yeast and gas acting as raising agents, must be handled more vigorously. The dough is gathered with the fingers and folded on to itself, then pushed away with the ‘heel’ or base of the palm of the hand. This action is repeated a number of times.
Kneaded butter is another name for BEURRE MANIE, a paste mixture of equal parts of flour and butter. It is used to thicken sauces, gravies and soups.