I knead your arms
and flour your back
with smooth silky
strokes and even pressure
rolling with the palms
and strong hands
sore from not being used
and not kneading
I knead the dough
after it has risen
been punched down
and allowed to rise again
in a safe warm place
I knead it again
then after it has rested
for a bit it
gets another kneading
After all the kneading
it's ready to be baked
in a preheated oven
at 350 F
a good steady temperature
to assure a nicely risen
and hollow sounding loaf
of holiday bread
after all the kneading
I need a little kneading!
bentfeather