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Quick and Yeast Breads

Horizontales
This is one of two dough categories for quick breads, along with soft.
A savory quick bread made from cornmeal, flour, eggs, and a leavening agent.
A category of baked goods that are easy to make and require no yeast for leavening.
The scientific process in yeast dough.
This method is also called the straight-mix method, is used with all types of yeast, and bread will not leaven.
This method involves creaming fat and sugar before adding other ingredients (used for cake-like textures).
This type of bread uses a starter and has a sour smell.
This type of dough is made with Flour, yeast, water, salt with little or no sugar, little or no fat, a chewy texture, and a crisp crust.
Do this to bread to further develop the gluten, until it is smooth and elastic.
This method involves cutting fat into dry ingredients before adding liquids (flaky texture).
The final rise of the shaped yeast dough just before baking.
Verticales
Small, individual-sized quick breads that can be sweet or savory.
Gives structure/body to quick breads.
This type of bread depends on yeast, a living organism, to ferment and create air bubbles that make the dough rise.
This gas gets trapped in gluten.
This type of dough has added shortening or tenderizing ingredients and has a cake-like texture after baking.
A byproduct in dough that is responsible for flavors and aroma.
A dense, flaky quick bread typically served with tea.
This method involves mixing dry and wet ingredients separately, then combining just until mixed (tender texture).
Adds sweetness, tenderizes, and promotes browning.