Kneading the dough is of utmost importance. When ingredients are mixed, flour proteins combine with water to form gluten. Kneading the bread causes the gluten chains to be stretched and aligned, making the dough smoother and more elastic. This elasticity will capture the carbon dioxide released in the fermentation process, forming air pockets within the mass. This allows the bread to grow and have a more aerated crumb. If you do not knead the dough will generate a hard and heavy bread.
There are many different techniques of kneading bread dough, but all last 15-30 minutes. For this reason, we can say that the right answer to your question is the letter C.
I think the answer is C because yeast because yeast starts to rise while you are kneading then you form the bread then bake ( try to look on the food network for recipes ( just to double check )
