BREAD @ - The preparation of bread as an article of food dates from a very early period. 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. John:6:9John:6:13Isaiah: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. Exodus:12:34Exodus:12:39 2 Samuel 13:3; 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. ( Genesis:18:6Genesis:19:3; Exodus:12:39; Judges:6:19; 1Samuel:28:24) The leavened mass was allowed to stand for some time, Matthew:13:33; Luke:13:21) the dough was then divided into round cakes, Exodus:29:23; Judges:7:13Judges:8:5; 1Samuel:10:3; Proverbs:6:26) not unlike flat stones in shape and appearance, Matthew:7:9) comp. 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; Isaiah:44:15; Jeremiah:7:18) or dried grass and flower-stalks. Matthew:6:30)
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