Yeast Bread

4. how many times the traditional method rises
7. organic leaver; microscopic fungus used in baking
8. caused by kneading too much
9. a dough made with the addition of shortening or other fat, plus other rich ingredients like eggs of milk.
10. adds flavor and variety
13. process in which carbon dioxide gas and alcohol are produced
14. leavened with a sourdough starter (fermented mix of yeast,water, & flour)
15. The second rise that occurs after dough is shaped but before it is baked. Dough should double in size again.
16. mixture of water, yeast and all-purpose flour that has been fermented until it has a sour smell (usually overnight).

1. how many times the quick method rises
2. manipulating dough to develop the gluten and give the dough elasticity
3. Contains more liquid than conventional recipes. They are beaten vigorously to develop gluten instead of kneading. Looser structure needs support during baking.
5. The browned and firm outside part of bread. It can be crunchy and firm or soft and tender. The crumb of all breads soften after it is packaged.
6. Uses whole wheat or other grains as part of the dough. Generally only part of the flour is whole grain.
11. steps to making yeast breads
12. The interior of a bread product. Ingredients and mixing methods affect the type of crumb a bread will develop. It can range from tight (close) to coarse or open and tender to tough.