After bread is made up and panned, it is placed in a warm, moist place and allowed to rise or expand. This process is called _________________.
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Q2: A laminated or rolled-in dough consists of
Q3: Two examples of yeast-leavened rolled-in (laminated) dough
Q4: The three main purposes of mixing yeast
Q5: The mixing method in which all ingredients
Q6: Yeast acts on sugar in a dough
Q8: If you want to make baked loaves
Q9: Weighing ingredients for a dough is called
Q10: The rapid rising of yeast products in
Q11: Breads baked directly on the bottom of
Q12: The three phases of development of a
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