Yeast Breads

4. this process starts as soon as yeast is added to the dough and ends when the temperature reaches 145 F.
5. The 15 minute rest period after punching down the dough. (2 words)
8. Cuts made to the top of bread to aid in relieving pressure.
11. This is the ideal temperature for yeast to bloom. (3 words - Spell out the number)
12. This post-secondary institution in Edmonton is where you can get your diploma in baking and pastry arts.
13. This medical condition means you cannot digest gluten.
17. This machine was invented by Jacob Sulzberger in 1834. (3 words)
19. This ingredient is used as food for yeast.
20. This is applied to the top of bread before baking to help develop a glossy, golden brown crust. (2 words)
21. This type of yeast needs to rehydrate in warm water and sugar first. (3 words)

1. This ingredient provides the structure for yeast breads.
2. This chemical leavener was invented in 1834. (2 words)
3. This is one of the flours used in the pumpernickel bread.
6. The rapid expansion of bread during the first 5 minutes of baking. (2 words)
7. This type of yeast is compressed into blocks and is highly perishable. (2 words)
9. This american invented the first fully automated flour mill in 1782. (2 words)
10. In 1927 Otto Rohwedder invented the first automatic ___________ _____________. (2 words)
14. This is the number of strands used to create the challah braid.
15. This is the method used to cook the doughnuts. (2 words)
16. When yeast cells consume sugar they produce ____________ and carbon dioxide.
18. This type of yeast can be added directly to the dry ingredients.