Quick and Yeast Breads

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Across
  1. 4. Lets excess gasses escape, making the dough easier to shape
  2. 8. Yeast and the enzymes that break down carbohydrates
  3. 9. Make slashes on the top of the dough
  4. 12. leavened by agents that allow immediate baking
  5. 13. Working the dough with your hands to combine ingredients
  6. 14. Lightly browned quick bread with a bubbly top
  7. 15. Helps slow down the reproduction of yeast
Down
  1. 1. Needs to be developed in yeast doughs for structure
  2. 2. Dough that is rolled into a certain thickness that is cut into biscuit shapes
  3. 3. Biscuits that have more liquid in proportion to flour
  4. 5. Very sudden rising of dough while being cooked
  5. 6. the temperature of water needed to dissolve yeast
  6. 7. Dough rises how much in size?
  7. 10. Lightly mix the liquid ingredients into the dry to create a tender texture
  8. 11. Very pliable and can be shaped into many different shapes