Quick Breads Crossword Puzzle

Pancakes and waffles are examples of __________ batters.
When muffins are over mixed they develop ____________.
Products such as yeast, baking soda, baking powder and eggs; they cause the product to rise. ______________ _____________
________ batters are a type of quick bread why have a ratio of 1 c. liquid to 2 c. flour.
Flour or gluten forms the _____________ for most bakery products.
To work with your hands when creating soft doughs. ___________
___________ are a relative of pancakes, they are richer in fat and must be baked in a special iron.
Do not __________ __________ when combining liquid and dry ingredients when making quick breads.
Is a common leavening agent used in quick breads. _____________ ____________
The 2 bowl mixing method of mixing quick breads is known as _____________ ____________
The sticky elastic substance formed when flour comes in contact with water. ____________
A relative of the biscuit commonly eaten as strawberry ________________.
Quick breads are ___________ _____________.
The name of the colorless, flavorless leaving gas produced by baking soda or baking powder and liquid. ____________ _____________
A comparison (flour to liquid). _________
An "acidic" milk product use in baking, especially popular in the southern part of the US. __________________
To make a hole or indentation in dry ingredients. ________