Across
- 3. Tearing the dough damages the strands of
- 5. have all ingredients at _______ temp
- 7. this method uses a fat
- 10. punching down lets out excess
- 11. make sure the dough is in a _______ place to rise
- 13. it gives the bread a fine texture by eliminating large
- 14. Basic bread dough is generally shaped into a
- 15. leavened by agents that allow immediate baking
Down
- 1. you cant over mix using this method
- 2. yeast won't grow if the water is too
- 4. The traditional rising method allows the dough to rise
- 6. The biscuit method makes one basic type of bread
- 8. Yeast dough is very pliable and accepts many different
- 9. cover the bowl with a clean
- 12. drop biscuits have a little more