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Quiz about Bread Ten Things You Knead To Know

Bread - Ten Things You "Knead" To Know Quiz

The smell of home baked bread is incredible. But the work that goes into creating that bread may or may not be worth it. You decide.

A multiple-choice quiz by suzi_greer. Estimated time: 5 mins.

Author
suzi_greer

Time
5 mins

Type
Multiple Choice

Quiz #
316,008

Updated
Dec 03 21

# Qns
10

Difficulty
Average

Avg Score
7 / 10

Plays
816

Awards
Top 35% Quiz

Last 3 plays: kpc1 (8/10), CageyCretin (4/10), gogetem (7/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. We're going step by step through a recipe to make some bread. You need 2 Tbsp yeast, 2 cups hot(ish) water, 5 cups bread flour, 2 Tbsp sugar, 2 tsp salt, and 2 Tbsp oil. What does Tbsp stand for? Hint

It is the abbreviation for teaspoon

It is the abbreviation for tablespoon

It is misspelled, they mean tsp

Any spoon you find in the flatware drawer will do

NEXT>

Question 2 of 10

2. The recipe calls for yeast but you don't have any. Which of the following can you use as a substitute in an emergency? Hint

baking soda

corn starch

powdered sugar

baking soda and lemon juice

NEXT>

Question 3 of 10

3. The recipe calls for 2 cups and then 3 cups of bread flour. I'm sure you know there are different types of flour. Which is not really flour? Hint

semolina

buckwheat

rice

instant self rising

NEXT>

Question 4 of 10

4. It's time to start putting ingredients together. Mix the warm (check your yeast package for recommended temperature) water with 2 cups flour. Then add the sugar, oil, yeast and salt. You are getting the yeast warm and happy and ready to rise. There is a name for what is in your bowl. What is it? Hint

pre-bread

shell

sponge

goop

NEXT>

Question 5 of 10

5. Now you start to add the rest of the flour, or most of it, to the mixture. There is something that affects the amount of flour you will actually use. What is that? Hint

humidity

altitude

barometric pressure

arm strength

NEXT>

Question 6 of 10

6. With the big blob of dough on a well floured surface, you are going to add the rest of the flour (or most of it). You use the heel of your hand and fold the flour into the ball, over and over. What is the process called? Hint

kneading

flouring

balling

compressing

NEXT>

Question 7 of 10

7. There are a few ways to test your dough to see if you are ready to move to the next step. Which of the following is not a way to check? Hint

The dough ball feels like a baby's bottom

The dent from a light press with your fingers springs back

If a small ball thrown against the backsplash sticks, it's ready

If a thin sheet of stretched dough doesn't break, it's ready

NEXT>

Question 8 of 10

8. Put the dough back in a bowl, cover it with a slightly damp cloth. Let it rise in a warm place, for about 45 minutes. It should double in size. Okay, it's winter and cold outside. Where is NOT the right place for rising dough? Hint

near the drafty window

in an oven preheated to 200� F and turned off

near the oven exhaust

in direct sunlight

NEXT>

Question 9 of 10

9. Punch the dough down. No really, punch it. Get a little rough with it. It needs to be covered and allowed to rise again. You've made enough dough for multiple loaves. Which of the following is the correct container for this step? Hint

put the dough in 3 greased loaf pans

put all of the dough in a 9 x 11 pan

leave the dough in the bowl, make sure it is oven safe

leave the dough on the floured counter top

NEXT>

Question 10 of 10

10. After 25 minutes in a preheated 350 degree Fahrenheit oven, remove the bread from the oven and __________. Hint

put it in the freezer for 20 minutes to cool down quickly

turn the pans on their sides on racks and cool

cut immediately

tear the loaf apart with your hands

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Most Recent Scores

Nov 24 2024 : kpc1: 8/10
Nov 15 2024 : CageyCretin: 4/10
Oct 25 2024 : gogetem: 7/10

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Quiz Answer Key and Fun Facts

Answer: It is the abbreviation for tablespoon

Most measuring spoon sets come with 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon (abbreviated tsp), and 1 tablespoon (abbreviated Tbsp or tbsp). It takes 3 teaspoons plus a drip or 2 to equal 1 tablespoon.

2. The recipe calls for yeast but you don't have any. Which of the following can you use as a substitute in an emergency?

Answer: baking soda and lemon juice

Yeast is an integral part of bread making and I would suggest always starting with a fresh container of yeast. Baking soda and lemon juice will work, add the baking soda to the dry ingredients and the lemon juice with the wet ingredients. When they mix, the fizz causes the dough to rise, but only use this substitute as an absolute last resort (be sure to check out any necessary recipe modifications if you do), nothing beats the real thing - yeast.

3. The recipe calls for 2 cups and then 3 cups of bread flour. I'm sure you know there are different types of flour. Which is not really flour?

Answer: instant self rising

There is 'instant' flour and 'self rising' flour, but not the 2 combined. Instant flour is formulated to dissolve quickly. Self rising flour has salt and leavening added. There are many more types of flour and each has a very specific purpose/use. Flour can be stored in the freezer but the shelf life is not indefinite so it is important to start with a fresh sack.

Answer: sponge

If everything is going according to plan, let the sponge sit for 8 to 10 minutes and it should start to bubble. If the sponge doesn't get bubbly, you've got problems. Get help!

5. Now you start to add the rest of the flour, or most of it, to the mixture. There is something that affects the amount of flour you will actually use. What is that?

Answer: humidity

As you add flour, the mixture stiffens. Humidity (the amount of water vapour in the air) affects how quickly this happens and therefore, how much flour you use. When it gets too stiff to stir, it is time to take the mixture out of the bowl and put it on a well floured surface.

Answer: kneading

This is probably the most important step in bread making. Get into a rhythm, and put your body weight into it. It may take you 8 or 9 minutes to get to the right consistency.

7. There are a few ways to test your dough to see if you are ready to move to the next step. Which of the following is not a way to check?

Answer: If a small ball thrown against the backsplash sticks, it's ready

The best way to test is to make bread often. You begin to know when the dough is not too dry, not too wet, has a nice sheen to it and is just the right consistency.

Answer: near the drafty window

During the summer, direct sunlight may be too intense but a well-ventilated garage may be perfect. There are many ways to get the dough in a draft free place that is about 75 to 85 degrees Fahrenheit.

Answer: put the dough in 3 greased loaf pans

This is the shaping step. You are getting the air out of the dough and getting it ready to rise again. If you are planning to freeze some, it should be done at this point. Otherwise, divide up the dough, grease it and the containers and the plastic wrap that covers it. For the amount of dough you've made, 3 pans work best.

10. After 25 minutes in a preheated 350 degree Fahrenheit oven, remove the bread from the oven and __________.

Answer: turn the pans on their sides on racks and cool

Although it may be hard to wait, you really should let the loaves cool for a bit before cutting them. When you can hold the bread without a towel or mitt, use a serrated bread knife (recommended). Now just enjoy!

Source: Author suzi_greer

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