Dict: smith - BREAD

smith:

BREAD - B>@ - The preparation of bread as an article of food dates from a very early period. kjv@Genesis:18:6) The corn or grain employed was of various sorts. The best bread was made of wheat, but "barley" and spelt were also used. kjv@John:6:9 kjv@John:6:13 kjv@Isaiah:28:25) The process of making bread was as follows: the flour was first mixed with water or milk; it was then kneaded with the hands (in Egypt with the feet also) in a small wooden bowl or "kneading-trough" until it became dough. kjv@Exodus:12:34 kjv@Exodus:12:39 2 Samuel 13:3; kjv@Jeremiah:7:18) When the kneading was completed, leaven was generally added LEAVEN; but when the time for preparation was short, it was omitted, and unleavened cakes, hastily baked, were eaten as is still the prevalent custom among the Bedouins. ( kjv@Genesis:18:6 kjv@Genesis:19:3; kjv@Exodus:12:39; kjv@Judges:6:19; kjv@1Samuel:28:24) The leavened mass was allowed to stand for some time, kjv@Matthew:13:33; kjv@Luke:13:21) the dough was then divided into round cakes, kjv@Exodus:29:23; kjv@Judges:7:13 kjv@Judges:8:5; kjv@1Samuel:10:3; kjv@Proverbs:6:26) not unlike flat stones in shape and appearance, kjv@Matthew:7:9) comp. kjv@Matthew:4:8 About a span in diameter and a finger’s breadth in thickness. In the towns where professional bakers resided, there were no doubt fixed ovens, in shape and size resembling those in use among ourselves; but more usually each household poured a portable oven, consisting of a stone or metal jar, about three feet high which was heated inwardly with wood, (Kings:17:12; kjv@Isaiah:44:15; kjv@Jeremiah:7:18) or dried grass and flower-stalks. kjv@Matthew:6:30)