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Yeast Breads and Mechanical Leavening

Horizontales
The process that develops gluten when making yeast bread
The type of leavener that makes choux paste rise in the oven
An organic leavener
The mixer attachment used to knead dough
The soaking process that activates yeast
The ingredient that yeast feeds on
Flour the is very high in protein
A mixture brushed on pastries and breads before baking to promote browning
A pre-baked pie shell
The protein in wheat flour
Verticales
To poke holes in a rolled pastry before baking
The gas that is produced by yeast
Flour that is very low in protein
A mechanical leavener
The decorative edge of a pastry crust
The initial rise in the oven due to the heat
Dough made from flour, yeast, salt and water
Measuring ingredients by weight