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general name for beer made with a top fermenting yeast; in some of the United States an ale is (by law) a brew of more than 4% alcohol by volume ale
yeast-raised bread made of white flour and cornmeal and molasses anadama bread
small cake leavened with yeast baba
(Yiddish) glazed yeast-raised doughnut-shaped roll with hard crust bagel , beigel
any of various powdered mixtures used in baking as a substitute for yeast baking powder
commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey barm , yeast
almond-flavored yeast-raised pastry shaped in an irregular semicircle resembling a bear's claw bear claw , bear paw
Russian pancake of buckwheat flour and yeast; usually served with caviar and sour cream blini , bliny
slow kind of alcoholic fermentation at a temperature low enough that the yeast cells can sink to the bottom of the fermenting liquid; used in the production of lager bottom fermentation
brewer's yeast used in bottom fermentation of lager bottom fermenting yeast
food made from dough of flour or meal and usually raised with yeast or baking powder and then baked bread , breadstuff , staff of life
yeast used in fermenting beer brewer's yeast
production of malt beverages (as beer or ale) from malt and hops by grinding and boiling them and fermenting the result with yeast brewing
(Judaism) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking challah , hallah
yeast-raised dinner roll made by baking three small balls of dough in each cup of a muffin pan clover-leaf roll
any of numerous yeast-raised sweet rolls with our without raisins or nuts or spices or a glaze coffee roll , sweet roll
light sweet yeast-raised roll usually filled with fruits or cheese danish , danish pastry
yeast-raised roll with a hard crust hard roll , Vienna roll
unsweetened yeast-raised bread made without shortening and baked in long thick loaves with tapered ends Italian bread
general term for beer made with bottom fermenting yeast (usually by decoction mashing); originally it was brewed in March or April and matured until September lager , lager beer
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