CompressedYeastNanBatterMethodActiveDryYeastOver mixingmakes aheavyproductUp to5 DaysConventionalCake MethodAir,Moisture,Food2-3WeeksIn theFridgeWheatBreadBiscuitMethodEnhancesFlavor andSweetnessProvidesStructurePourBatterRisingBatterDoughIn theFreezer1-2DaysSugarCreamPuffMethodStraightDough195FWaffleCompressedYeastNanBatterMethodActiveDryYeastOver mixingmakes aheavyproductUp to5 DaysConventionalCake MethodAir,Moisture,Food2-3WeeksIn theFridgeWheatBreadBiscuitMethodEnhancesFlavor andSweetnessProvidesStructurePourBatterRisingBatterDoughIn theFreezer1-2DaysSugarCreamPuffMethodStraightDough195FWaffle

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