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Across 4. To mix solid fat and flour using a pastry blender or two knifes in a cutting motion 7. Make slashes about 1/2 inch deep across the top of the bread 8. Gives flaky layering and is used for making biscuits, scones, and short bread 9. Working dough with hands to combine ingredients and develop gluten 10. A method of mixing yeast dough in which dry yeast is combined with dry ingredients then with a liquid 11. Method of making Quick Bread which liquid ingredients are lightly mixed into dry ingredients to create a batter with a slightly coarse yet tender texture 12. Bread leavened by yeast

Down 1. Bread leavened by agents that allow speedy baking, air, steam, Baking soda/powder 2. A method of mixing yeast and dough in which the yeast is first dissolved in warm water to activate growth 3. A process in which yeast and the enzymes in yeast produce alcohols and carbon dioxide gas by breaking down carbohydrates 5. A biscuit that is lightly kneaded,rolled out to a even thickness and cut to biscuit size before baking 6. A biscuit made with more liquid in proportion to flour than a rolled biscuit