
[Middle English kneden, from Old English cnedan.]
kneader knead'er n.[NEED] A technique used to mix and work a dough in order to form it into a cohesive, pliable mass. During kneading, the network of gluten strands stretches and expands, thereby enabling a dough to hold in the gas bubbles formed by a leavener (which allows it to rise). Kneading is accomplished either manually or by machine-usually a large mixer equipped with a dough hook (some machines have two dough hooks) or a food processor with a plastic blade. By hand, kneading is done with a pressing-folding-turning action performed by pressing down into the dough with the heels of both hands, then pushing away from the body. The dough is folded in half and given a quarter turn, and the process is repeated. Depending on the dough, the manual kneading time can range anywhere from 5 to 15 minutes (or more). Well-kneaded dough is smooth and elastic.
Her biceps bulged under the strain of kneading the great mass of dough.
Tutor's tip: You "need" (must have) a shot of strong whiskey and a good "knead" (massage or squeeze) to ease the pain where you were "kneed" (to hit with ones knees).
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Dansk (Danish)
v. tr. - ælte, massere
Nederlands (Dutch)
kneden, masseren
Français (French)
v. tr. - pétrir, travailler (la pâte), masser (les muscles)
Deutsch (German)
v. - kneten, formen
Ελληνική (Greek)
v. - ζυμώνω, μαλάσσω
Português (Portuguese)
v. - amassar (massa, barro etc.)
Русский (Russian)
месить, массировать, формировать
Español (Spanish)
v. tr. - amasar, sobar, dar masaje, moldear
Svenska (Swedish)
v. - knåda, älta
中文(简体)(Chinese (Simplified))
揉, 捏, 揉捏般形成, 揉成, 捏制, 推拿, 按摩
中文(繁體)(Chinese (Traditional))
v. tr. - 揉, 捏, 揉捏般形成, 揉成, 捏製, 推拿, 按摩
한국어 (Korean)
v. tr. - 반죽하다, 주무르다, 혼합하다, 인격을 연마하다
العربيه (Arabic)
(فعل) يدلك الجسم, يعجن
עברית (Hebrew)
v. tr. - לש, הכין (לחם), יצר (כדים), ערבב, עיסה
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