BatterMethodBatterDoughPourBatterProvidesStructure1-2Days195F2-3WeeksOver mixingmakes aheavyproductRisingIn theFridgeWheatBreadActiveDryYeastWaffleIn theFreezerStraightDoughNanSugarUp to5 DaysBiscuitMethodEnhancesFlavor andSweetnessCreamPuffMethodConventionalCake MethodCompressedYeastAir,Moisture,FoodBatterMethodBatterDoughPourBatterProvidesStructure1-2Days195F2-3WeeksOver mixingmakes aheavyproductRisingIn theFridgeWheatBreadActiveDryYeastWaffleIn theFreezerStraightDoughNanSugarUp to5 DaysBiscuitMethodEnhancesFlavor andSweetnessCreamPuffMethodConventionalCake MethodCompressedYeastAir,Moisture,Food

Breads - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


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  1. Batter Method
  2. Batter Dough
  3. Pour Batter
  4. Provides Structure
  5. 1-2 Days
  6. 195 F
  7. 2-3 Weeks
  8. Over mixing makes a heavy product
  9. Rising
  10. In the Fridge
  11. Wheat Bread
  12. Active Dry Yeast
  13. Waffle
  14. In the Freezer
  15. Straight Dough
  16. Nan
  17. Sugar
  18. Up to 5 Days
  19. Biscuit Method
  20. Enhances Flavor and Sweetness
  21. Cream Puff Method
  22. Conventional Cake Method
  23. Compressed Yeast
  24. Air, Moisture, Food