| A | B |
|---|
| spoon | How to measure flour |
| Gas | Produced by baking soda |
| Mixer method | Speeds mixing time and shortens kneading time |
| Rise | Oven spring casuses bread to do this |
| Active dry yeast | Leavening agent |
| Too little salt | too much volume |
| Allow fermentation | Cover bowl and set in pan of water |
| liquids | hydrates ingredients |
| microwave yeast bread | lack a crisp, brown crust |
| Punch down bread | releases some carbon dioxide |
| fermentation | doubles in size and bubbles develop |
| Heavy product | too short proofing time |
| Bread flour | requires a second rising |
| Egg added | decrease liquid by 1/4 cup |
| Brioche | use fluted pan |
| Braided | most difficult for beginners |
| Cloverleaf | muffin pan |
| cresent | cut in triangles and rolled up |
| 105-115 F | temperature to dissolve yeast |
| 120-130 F | temperature for liquids when mixing yeast and dry ingredient together |
