|
|
|
2
|
PROVIDES MOISTURE
|
|
5
|
ONE OF THREE THINGS NEEDED FOR YEAST TO GROW
|
|
9
|
MAIN INGREDIENT IN BREAD, GIVES STRUCTURE
|
|
10
|
USES YEAST AS LEAVENING AGENT
|
|
11
|
ONE OF THREE THINGS NEEDED FOR YEAST TO GROW
|
|
16
|
ONE OF THREE THINGS NEEDED FOR YEAST TO GROW
|
|
|
|
|
|
|
1
|
RETARDS THE GROWTH OF YEAST, SLOWS IT DOWN
|
|
3
|
USES BAKING POWDER OR SODA AS LEAVENING AGENT
|
|
4
|
LIVING MICROORGANISM - NEEDS FOOD, WARMTH AND MOISTURE TO GROW
|
|
6
|
FLAVOR, CONTROLS RATE OF YEAST GROWTH
|
|
7
|
THE PROCESS BY WHICH CARBON DIOXIDE IS PRODUCED IN A YEAST DOUGH
|
|
8
|
HEAT MILK UNTIL BUBBLES FORM AROUND OUTER EDGE OF PAN
|
|
12
|
SWEETNESS, FOOD FOR YEAST, BROWNING
|
|
13
|
PROTEIN PART OF FLOUR, GIVES DOUGH ITS STRUCTURE
|
|
14
|
WHEN THE DOUGH HAS DOUBLED IN VOLUME, PUT YOUR TWO FINDERS IN THE MIDDLE OF THE DOUGH; IF YOUR IMPRINT REMAINS, THE DOUGH IS READY TO SHAPE
|
|
15
|
TENDERNESS
|
|
17
|
KILLS THE YEAST, UNLEAVENED BREAD
|
|
|
|
