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Yeast Breads

Kimberly Chea

Word Bank
All Purpose Flour, Bread Flour, Cake Flour, Cold Water, Conventional Method, Cornmeal, Durum Flour, Eggs, Flour, Gluten, Hot Water, Kneading, Punching Down the Dough, Quick Bread, Rolls, Loaves, Donuts, Self Rising Flour, Sugar, Water, Warmth, Triticale Flour, Yeast, Yeast Bread

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Across
5.Structure of breads.
7.White flour that is high in gluten than all purpose.
10.Dissolving yeast in water, add liquid, then mix in flour
11.used for tortillas, hush puppies, and other breads.
12.Slows the development of yeast.
13.Made from a cross between whole wheat and rye grains. Also very popular in Scotland.
15.Term for getting CO2 out of the dough.
17.3 things needed for yeast to grow.
18.All purpose flour that you can make with salt and leavening.
19.This bread takes longer to prepare than quick bread.
20.Living microorganism.
Down
1.Protein part of flour. When mixed with liquid, kneaded and developed sufficiently, it gives the dough framework and structure.
2.Kills yeast.
3.Suitable flour for general baking.
4.Flour used to make pasta
6.Soft, white flour that is lower in gluten than all purpose flour.
8.Developing the gluten so it will rise during baking.
9.3 classes of yeast bread.
14.This bread uses baking powder and baking soda as a leavening agent. Very easy and quick to make.
16.Serves number of purposes in baking. Helps keep batter from separating, traps air from leavening and adds flavor

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