Yeast Bread

3. The first rest period after mixing, where yeast begins working and dough increases in volume.
6. A yeast dough that includes added fat, sugar, eggs, and/or dairy to enrich the dough.
8. The process where yeast feeds on sugars and produces CO₂ and alcohol.
10. Naturally occurring yeast captured from the environment (used in sourdough).
12. Fine, dry yeast that can be mixed directly into flour.
14. The sudden rise of dough during the first few minutes of baking due to heat activation.

1. A test to check gluten development: stretch a bit of dough thin enough to see light through without tearing.
2. A single-celled living organism used as a leavening agent in baking
4. The final rise of shaped bread dough before baking.
5. Dry, granular yeast that must be activated in warm water before use.
7. A yeast dough made with basic ingredients: flour, water, salt, and yeast. It contains little to no fat or sugar.
9. Working dough by hand or stand mixer to develop gluten.
11. Slashing the top of dough before baking to control expansion and create visual appeal.
13. Moist, compacted yeast used mostly by professionals.