Quick and Yeast Breads

3. _____ biscuits have a little more liquid in proportion to flour.
5. The ________ method combines dry yeast with the dry ingredients.
8. Sprinkle surface with _____ so the bread does not stick.
9. Biscuits are either _____ or dropped.
12. Quick breads are leavened by agents that allow ______ baking.
13. Working the dough with hands to combine ingredients and strengthen gluten.
15. Mixing ingredients for yeast bread has ___ aims.

1. Have all ingredients at ______ temperature to promote yeast growth.
2. Both rolled and dropped biscuits ______ in size.
4. The dough is kneaded to make the ______ stronger.
6. Combine ingredients that makes a dough that ______ a bowl.
7. Drop biscuits have golden brown, _______ shapes.
10. The _______ method makes one basic type of bread, biscuits, shortcakes, and scones.
11. Yeast breads are leavened with this.
14. Yeast won't _____ if the water is too cold.