Breads & Yeast

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Across
  1. 1. This type of dough holds its shape when mounded.
  2. 5. All ingredients must be this type of temp.
  3. 6. Drop biscuits have _ shapes.
  4. 9. Rolled biscuits have golden brown _.
  5. 11. This sign indicates doneness in quick breads.
  6. 12. This must be done well to the dough.
  7. 14. The traditional method allows dough to rise _.
  8. 15. Yeast must _ before kneading and baking.
Down
  1. 2. A living fungus that ferments overtime.
  2. 3. Place dough in a large, lightly _ bowl.
  3. 4. With this type of water, yeast will not activate.
  4. 7. The dough will do this while baking.
  5. 8. Let loaves sit for _ minutes for easier slicing.
  6. 10. Always be sure to _ the oven.
  7. 13. All dough needs to be mixed with _ before baking.