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Yeast Breads

Across
Allowing the dough to double in size.
Food for the yeast.
Small portion of bread individually baked.
Combination of both hard and soft flours.
Combine ingredients, knead, rise, knead, shape, rise, and bake.
Type of bread the United States in known for.
Example of a deep fried yeast dough; has a hole in the center.
By product of the fermentation process.
Method that combines the yeast and liquids until they are bubbly.
Type of flour that works best for quick breads.
Type of flour that creates a dark colored bread.
Down
Large portion of dough to be divided into individual servings.
The hardening of protein when exposed to heat.
Type of flour that used the entire grain.
Typed of flour that works best for yeast doughs.
Working the dough with the hands to add air to the mixture.
Leaving agent, microscopic plant.
Combine ingredients, shape, and bake.
Portions of yeast dough fried in oil after shaping.
Controls yeast growth.