Across
- 2. a dough made with the addition of shortening or other fat, plus other rich ingredients like eggs of milk
- 4. a dough made with flour, yeast, water and salt: has little to no fat or sugar
- 10. process in which carbon dioxide gas and alcohol are produced
- 12. The first stage of fermentation where the entire mass of yeast dough rises before shaping
Down
- 1. A method to mix yeast bread dough, where all ingredients are simply combined and mixed
- 3. Enzymes, emulsifiers and yeast foods added to dough to improve gluten development or soften dough for faster mixing and shorter fermentation periods
- 5. The cutting of bread before baking allows gases to escape and rise to continue without bursting in addition to decoration
- 6. to allow dough to rise a second time
- 7. type of bread made with yeast batter and leavened with a starter
- 8. mixture of water, yeast and all-purpose flour that has been fermented until it has a sour smell (usually overnight)
- 9. manipulating dough to develop the gluten and give the dough elasticity
- 11. organic leaver; microscopic fungus used in baking