Why do you knead bread dough?

isn’t it to activate the yeast?
to get carbon dioxide into it?

Kneading is a crucial step.

From E-How:
“Kneading does three crucial things for bread: it distributes the yeast and other ingredients evenly and thoroughly, it develops the gluten in the dough, and it introduces air. The gluten, or wheat protein, is what enables the dough to stretch instead of collapsing when the yeast grows inside it. If the gluten isn’t developed, the dough won’t rise well and will produce a heavy loaf – rather like a brick.”

^ that’s why.

Thanks so much! :)

I don’t need anything.

Ah you know what I was going for here.

Crazy! Bread that doesn’t need kneading! :) Trying this recipe out is on my to-do list for this week. I’ve heard nothing but raves about it!

@blueberryme: You will love that recipe! I made bread for years the standard way. Now, I only use Jim Leahy’s method.