When I was a child my mother would present me with a finished batch of dough to shape into rolls. This task is not as easy as it sounds. When I got older I graduated to kneading is a very effactive way to tire out a teenager and keep her form activities that are less educational. "Not so much flour," my mother would say "You won't be able to work it all in,and you won't get enough gluten."I know now that gluten is a protein that makes the dough stretchy and elastic.As a beginner breadmaker,I know only that gluten was an invisible,mysterious sunbstance tbat appeared some time after you become exhausted from kneading.A lack of gluten,as I understood it, was something of a character flaw. There are loaves of bread dough out there with undeveloped gluten. Make sure they don't belong to you.