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Quick Breads

Across
Category of quick breads with a high dry to liquid ration
Examples include oil, melted butter
The liquid to dry one of these determines the category of quick bread
Do this to solid fat when using biscuit method
Uses solid fat
Non-chemical leavening agent
This can be check using the toothpick test
This can be chewy after kneading dough for several minutes
Breads can re-absorb this when cooling resulting in soggy bread
Produced by small pieces of solid fat
Down
Examples are butter and shortening
All ingredients have these
Baking Powder is this when liquid is added and with heat
Category of quick bread with a high liquid to dry ratio
Category of quick breads you have to remove from bowl
Makes dough rise
Uses liquid fat
Makes dough spread
Formed when three proteins in wheat flour are moistened
Causes breads to rise or spread
One of the results of kneading dough