A bakery product made of flour, liquid, salt, shortening, and leavened by yeast is most likely which dough type?

• A. Lean bread
• B. Soft dough
• C. Rich dough
• D. Pie dough

Answer: (A)

The concept being tested is how doughs are categorized by fat content and what leavening agent is used. A dough that is leavened by yeast and contains flour, liquid, salt, and a small amount of shortening fits the category of lean bread. Lean doughs have minimal fat and no sugar or eggs, focusing on the basic structure from flour, water, salt, and yeast. The shortening here adds some tenderness, but not enough fat or sugar to classify it as rich dough. Pie dough isn’t leavened at all, so it wouldn’t use yeast. Soft doughs are typically more hydrated and may include dairy or other additions, but the key point here is the presence of yeast with little fat and no sugar or eggs, which aligns with lean bread.