Tiered braids
A) are as big as the oven they are baked in or the size of available sheet pans.
B) are made of braids of equal dimensions.
C) can be baked directly on the hearth or on baking stones.
D) are made from doughs that do not include eggs, oil, and sugar that might cause the bottom of the loaves to burn.
Correct Answer:
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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
Q10: Assemble a tiered braid once the
a. dough
Q11: The dough used for braid work is
Q12: The keeping quality of finished bread tends
Q13: Rolling the full-length strands in a light
Q14: Unless made with unyeasted doughs, braids are
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