Originally Posted by JoeV
I would be careful with that advice. Bread dough will toughen up with excessive kneading, and you could end up with a dense bread. I would only knead long enough for the dough to pass the "spring back" test. Press two fingers into the dough about 3/4" deep, and if the dimple springs back, it's kneaded enough. Soft and elastic like a baby's bottom is how I was taught.
The source for my advice is Laurel's Kitchen Bread Book
, p. 37: "If you want to make two [loaves], double all the measurements and the kneading time
." However, I agree that an experienced baker will rely on other factors to determine when the dough is sufficiently kneaded.