away from the sides. i let it knead on medium high for 8 minutes or more. then i work it with my hands if it needs it. i read that adding the salt near the end but still before kneading, is good too (haven't noticed much difference). also i like rising the dough twice. once in a lightly oiled bowl and then in bread pans; 1 to 2 hours each. though my favorite tip for you is to substitute warm milk instead of warm water for a velvety texture. for instance, my recipe calls for 2 1/2 cups of warm water, i walk on the wild side and use 1 