Across
- 1. What method combines dry yeast with the dry ingredients
- 7. Crust has a center crack and feels firm
- 8. What do you cover the bowl with
- 11. What size of drop and rolled biscuits are they
- 12. What do you put in the bowl before the dough
- 14. What biscuit has an irregular shape
- 15. What method is when yeast is dissolved in warm water
Down
- 2. Lightly browned and rounded, pebbly tops
- 3. Working the dough with hands
- 4. What biscuit has a straight top
- 5. Ready to turn when edges look dry
- 6. What's the basic bread shape
- 9. What strong structure do you get when you need dough
- 10. What flour is best for making yeast dough
- 13. What temperature is best to promote yeast growth