Quick Breads Crossword

_________ flour before measuring
The protein in flour.
Muffin tins should be ___________ lightly.
Leavening agents cause a product to __________.
__________ is used in quick breads for sweetness.
When making biscuits you ___________ by using the heal and palm of your hand.
A term to replace nutrients lost in refining flour from wheat.
_______ is needed for tenderness.
Too much mixing causes ____________ in muffins.
Cinnamon rolls are yeast bread and biscuits are ________ breads.
_________ gently to avoid tunnels.
When you make muffins before pouring the liquid into the dry you need to make a _______.
Baking soda, baking powder and yeast are all examples.
___________ should be very soft when making scones.
When using a pastry blender you ______ ____ fat to make biscuits.
____________ are an example of drop batter.
____________ is the leavening in popovers.
An example of a pour batter.
Quick breads are ________ _________.
The 2 bowl method of mixing quick bread is known as the __________ __________.
A comparison (amount of flour to liquid).
/ __________ ____________ is the colorless, flavorless leavening gas produced by baking soda or baking powder with a liquid.
Do not _________ when combining liquid and dry ingredients when making quick breads.
An acidic milk product used in baking, especially popular in the southern part of the US.