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Quick and Yeast Breads

Horizontales
A bread in which the leavening agent is yeast
A substance that makes baked goods rise
Besides adding flavor, this ingredient helps control the action of yeast and tightens gluten
Flour that gives bread a strong structure
A process by which liquids and dry ingredients are mixed separately and then stirred together until just combined
A flour mixture that is stiff enough to be shaped by hand, rolled, or cut
A bread in which the leavening agent is baking powder or baking soda
Flour with salt and baking powder mixed in
A type of quick bread
Made from the whole grain. it has more fiber than all-purpose flour
To cook in an oven in a covered or uncovered pay with dry heat
To coat or dust a food or utensil with flour
Marked by eveness
In many baked products these make the baked good tender and add color, flavor, and richness. they also help bind mixtures together and help bread rise.
To heat an oven or appliance to the cooking temperature before putting food in it
A type of quick bread
Verticales
To spread a thin layer of unsalted shortening in the pan or use a cooking spray
Concentrated flavoring from food or plants
A bread made with little or leavening agent
These ingredients moisten dry ingredients and help bind them together. They produce steam, which helps dough rise. they also help make many chemical changes in mixtures.
White flour made from the grain's endosperm
A process by which fat is cut into dry ingredients, liquid is added, and the dough is kneaded
A stretchy, elastic protein
To work dough be repeatedly folding, pressing, and turning it
Improve in quality or value
A flour mixture that is thin enough to be poured or dropped from a spoon
A simple plant (fungus) that produces gas as it grows
Ingredient in breads that add flavor, richness, and tender texture. they also help crust to brown.