Breads

3. Drop biscuits have golden brown, ___ shapes
6. Yeast dough is pliable and accepts many different ___
8. To ___ means to make slashes about 1/2 inch deep across the top of the bread
10. Drop biscuits have a little more ___ in proportion to flour than found in rolled biscuits
12. 2 common mixing methods used with yeast breads are the ___ method and the quick-mix method
14. Let loaves stand about ___ minutes for easier slicing

1. Dough must be well ___
2. In the ___ method, lightly mixing liquid ingredients into dry ingredients creates a product with a slightly coarse yet tender texture
4. Dough should be able to ___ before baking
5. The yeast and the enzymes yeast bread contains produce alcohols and carbon dioxide gas by breaking down carbohydrates, a process called ___
7. Both rolled and drop biscuits ___ in size
9. Yeast dough must be kneaded to develop a strong ___
11. Yeast breads are leavened with ___
13. When baking the dough, you must preheat the ___
14. Rolled biscuits have golden brown ___ and straight, cream-colored sides