Difference between revisions of "Bread"

<p> '''Bread.''' The preparation of bread, as an article of food, dates from a very early period. &nbsp;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. &nbsp;John 6:9; &nbsp;John 6:13; &nbsp;Isaiah 28:25. The process of making bread was as follows: </p> <p> the flour was first mixed with water or milk; </p> <p> 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. &nbsp;Exodus 12:34,39; &nbsp;2 Samuel 13:3; &nbsp;Jeremiah 7:18. </p> <p> When the kneading was completed, leaven was generally added ''See '' '''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. (&nbsp;Genesis 18:6; &nbsp;Genesis 19:3; &nbsp;Exodus 12:39; &nbsp;Judges 6:19; &nbsp;1 Samuel 28:24. </p> <p> The leavened mass was allowed to stand for some time, &nbsp;Matthew 13:33; &nbsp;Luke 13:21, </p> <p> the dough was then , divided into round cakes, &nbsp;Exodus 29:23; &nbsp;Judges 7:13; &nbsp;Judges 8:5; &nbsp;1 Samuel 10:3; &nbsp;Proverbs 6:26, not unlike flat stones, in shape and appearance, &nbsp;Matthew 7:9, compare &nbsp;Matthew 4:8, about a span in diameter and a finger's breadth in thickness. </p> <p> 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, &nbsp;1 Kings 17:12; &nbsp;Isaiah 44:15; &nbsp;Jeremiah 7:18, or dried grass and flower-stalks. &nbsp;Matthew 6:30. </p>

<p> '''Bread''' (''bred'' ). &nbsp;Genesis 14:18. The bread of the better class of Jews was generally made of wheat; barley and other grains were sometimes used. &nbsp;Judges 7:13. The materials were prepared as in modern times in the East. The process of kneading it was performed in kneading-troughs, &nbsp;Genesis 18:6; &nbsp;Exodus 12:34; &nbsp;Jeremiah 7:18, or wooden bowls, such as the Arabians use at this day for a like purpose. It has been supposed by some that the kneading was done upon a circular piece of leather, such as is now used in Persia, and which would be more properly called a kneading-bag, as it draws up like a knapsack. [[Either]] of the utensils would be easily transported. Very simple leaven was used in the dough. The loaves were shaped like a plate, and, when leavened, were ordinarily of the thickness of one's little finger. The unleavened bread was very thin, and was broken, not cut. &nbsp;Lamentations 4:4; &nbsp;Matthew 14:19; &nbsp;Matthew 15:36; &nbsp;Matthew 26:26. It has been said that the thickness or thinness of the loaves was regulated by the time they were to be kept; that which was to be kept longest being made thick, that it might retain its moisture. This is contrary to modern philosophy on this subject, as we see in the manufacture of ship bread For the mode of baking see Oven. The term bread is often used for food or provisions in general. </p>