Bread is kneaded twice, the first time to incorporate the ingredients thoroughly, thus insuring an even texture, and also to make the gluten elastic so as to retain the carbon dioxide formed during fermentation. It should be kneaded until smooth and elastic, and until little blisters may be seen on the surface of the dough. After the bread has risen until it is about double in size, it is kneaded again, but very lightly, the object being to break the large bubbles of C02 present, in order that the loaf may be finegrained and to form the dough into the desired shape without losing its lightness. It is then placed in the pan to rise until light enough to bake.