The dough used for braid work is
A) generally on the soft side so the strands can merge together.
B) made with a full yeast percentage if the braids are to be eaten.
C) made with a full yeast percentage for keeping as a display piece.
D) never made with salt.
Correct Answer:
Verified
Q2: During the entire rolling process
A) the palm
Q3: For symmetry in the finished work, it
Q4: One of the major defects of some
Q5: Frequently, braided loaves are topped with poppy
Q6: A complete rise is not recommended before
Q7: When making larger pieces such as platters
Q8: The illustrated five-strand braid
A) has a flat
Q9: Tiered braids
A) are as big as the
Q10: Assemble a tiered braid once the
a. dough
Q11: The dough used for braid work is
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