‘Next take plenty of the remaining flour, throw it on the top of the leaven, and begin with the knuckles of both hands to knead it well. Quick movement in this will do no good. It is strong, steady kneading which is required. Keep throwing up the flour which lies under and round the dough on to the top of it, that it may not stick to your fingers. You should always try to prevent its doing this, for you will soon discover that attention to these small particulars will make a great difference in the quality of your bread and in the time required to make it. When the flour is nearly all kneaded in begin to draw the edges of the dough towards the middle, in order to mix the whole thoroughly, and continue to knead it in every part spreading it out, and then turning it constantly from the side of the pan to the middle, and pressing the knuckles of your closed hands well into and over it. When the whole of the flour is worked in, and the outside of the dough is free from it and from all lumps and crumbs, and does not stick to the hands when touched, it will be done, and may be again covered with the cloth and left to rise a second time. ‘In three-quarters of an hour look at it, and should it have swollen very much, and begin to crack, it will be light enough to bake. Turn it then on to a paste-board, or very clean dresser, and, with a large sharp knife, divide it into two, when, if it has been carefully and properly made, you will find it full throughout of small holes like a fine sponge. When it is thus far ready make it up quickly into loaves, and despatch it to the oven. If it is to be baked in a flat tin or on the oven floor, dust a little flour on the board, and make them up lightly in the form of dumplings, drawing together the parts which are cut, and turning them downwards. Give them a good shape by working them round quickly between your hands without raising them from the board, and pressing them slightly as you do so; then take a knife in the right hand, and, turning each loaf quickly with the left, just draw the edge of it round the middle of the dough, but do not cut deeply into it; make also two or three slight incisions across the tops of the loaves, as they will rise more easily when this is done.