English Dictionary: (bread) | by the DICT Development Group |
4 results for (bread) | |
From Webster's Revised Unabridged Dictionary (1913) [web1913]: | |
BreadBread\Bread\, v. t. [AS. br[91]dan to make broad, to spread. See {Broad}, a.] To spread. [Obs.] --Ray. | |
From Webster's Revised Unabridged Dictionary (1913) [web1913]: | |
BreadBread\Bread\, n. [AS. bre[a0]d; akin to OFries. br[be]d, OS. br[?]d, D. brood, G. brod, brot, Icel. brau[?], Sw. & Dan. br[94]d. The root is probably that of E. brew. [?] See {Brew}.] 1. An article of food made from flour or meal by moistening, kneading, and baking. Note: {Raised bread} is made with yeast, salt, and sometimes a little butter or lard, and is mixed with warm milk or water to form the dough, which, after kneading, is given time to rise before baking. {Cream of tartar bread} is raised by the action of an alkaline carbonate or bicarbonate (as saleratus or ammonium bicarbonate) and cream of tartar (acid tartrate of potassium) or some acid. {Unleavened bread} is usually mixed with water and salt only. {A[89]rated bread}. See under {A[89]rated}. {BreadBreadand butter} (fig.), means of living. {Brown bread}, {Indian bread}, {Graham bread}, {Rye and Indian bread}. See {Brown bread}, under {Brown}. {BreadBreadtree}. See {Breadfruit}. 2. Food; sustenance; support of life, in general. Give us this day our daily bread. --Matt. vi. 11 | |
From Webster's Revised Unabridged Dictionary (1913) [web1913]: | |
BreadBread\Bread\, v. t. (Cookery) To cover with breadbreadcrumbs, preparatory to cooking; as, breaded cutlets. | |
From Easton's 1897 Bible Dictionary [easton]: | |
BreadBread among the Jews was generally made of wheat (Ex. 29:2; Judg. 6:19), though also sometimes of other grains (Gen. 14:18; Judg. 7:13). Parched grain was sometimes used for food without any other preparation (Ruth 2:14). BreadBreadwas prepared by kneading in wooden bowls or "kneading troughs" (Gen. 18:6; Ex. 12:34; Jer. 7:18). The dough was mixed with leaven and made into thin cakes, round or oval, and then baked. The breadbreadeaten at the Passover was always unleavened (Ex. 12:15-20; Deut. 16:3). In the towns there were public ovens, which were much made use of for baking bread; there were also bakers by trade (Hos. 7:4; Jer. 37:21). Their ovens were not unlike those of modern times. But sometimes the breadbreadwas baked by being placed on the ground that had been heated by a fire, and by covering it with the embers (1 Kings 19:6). This was probably the mode in which Sarah prepared breadbreadon the occasion referred to in Gen. 18:6. In Lev. 2 there is an account of the different kinds of breadbread and cakes used by the Jews. (See {BAKE}.) The shew-breadbread(q.v.) consisted of twelve loaves of unleavened breadbreadprepared and presented hot on the golden table every Sabbath. They were square or oblong, and represented the twelve tribes of Israel. The old loaves were removed every Sabbath, and were to be eaten only by the priests in the court of the sanctuary (Ex. 25:30; Lev. 24:8; 1 Sam. 21:1-6; Matt. 12:4). The word breadbreadis used figuratively in such expressions as "breadbreadof sorrows" (Ps. 127:2), "breadbreadof tears" (80:5), i.e., sorrow and tears are like one's daily bread, they form so great a part in life. The breadbreadof "wickedness" (Prov. 4:17) and "of deceit" (20:17) denote in like manner that wickedness and deceit are a part of the daily life. |