Breads

3. Bread leavened by agents that allow immediate baking.
6. Prepared with biscuit method, then rolled out to an even thickness and cut into biscuit size.
8. Mixing method that involves combining dry yeast with dry ingredients.
11. Yeast and its enzymes break down carbohydrates to produce alcohols and carbon dioxide gas.
12. Mixing method that involves dissolving yeast in warm water.
13. Bread leavened with yeast.
14. Has more liquid in proportion to flour.
15. What does kneading the dough help develop?

1. This bread mixing method requires a solid fat to be added before mixing is done with the liquids.
2. What should be used on countertops to prevent dough from sticking?
4. This bread mixing method involves lightly mixing liquid ingredients into dry ingredients, and it creates a slightly coarse texture.
5. _____ the dough to let excess gasses escape and make the dough easier to shape.
7. Have all ingredients at ____ ___________ to promote yeast growth.
9. When making muffins, fill cups no more than _____ full to avoid overflows.
10. To work the dough with the hands to combine ingredients.