Quick and Yeast Breads

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Across
  1. 3. _____ biscuits have a little more liquid in proportion to flour.
  2. 5. The ________ method combines dry yeast with the dry ingredients.
  3. 8. Sprinkle surface with _____ so the bread does not stick.
  4. 9. Biscuits are either _____ or dropped.
  5. 12. Quick breads are leavened by agents that allow ______ baking.
  6. 13. Working the dough with hands to combine ingredients and strengthen gluten.
  7. 15. Mixing ingredients for yeast bread has ___ aims.
Down
  1. 1. Have all ingredients at ______ temperature to promote yeast growth.
  2. 2. Both rolled and dropped biscuits ______ in size.
  3. 4. The dough is kneaded to make the ______ stronger.
  4. 6. Combine ingredients that makes a dough that ______ a bowl.
  5. 7. Drop biscuits have golden brown, _______ shapes.
  6. 10. The _______ method makes one basic type of bread, biscuits, shortcakes, and scones.
  7. 11. Yeast breads are leavened with this.
  8. 14. Yeast won't _____ if the water is too cold.