Quick Breads

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Across
  1. 3. Category of quick bread with a high liquid-to-dry ratio
  2. 5. Examples include oil and melted butter
  3. 7. All ingredients have these
  4. 8. Non-chemical leavening agent
  5. 10. Category of quick breads with a high dry to liquid ratio
  6. 11. Mixed with an acid when baking
  7. 12. The liquid to dry _______ determines the category of quick bread
  8. 14. Fairly thick and sticky batter
  9. 15. Do this to solid fat when using biscuit method
  10. 16. Uses solid fat
  11. 18. One of the leavening agents
  12. 19. Uses liquid fat
Down
  1. 1. Batter with thin consistency
  2. 2. Formed when flour and water are mixed
  3. 4. Causes bread to rise
  4. 6. Breads can reabsorb this when cooling resulting in soggy bread
  5. 9. Produced by small pieces of solid fat
  6. 13. Examples are butter and shortening
  7. 14. This can be checked using the toothpick test
  8. 17. One of the results of kneading dough