{"query": "Easton: Bread", "count": 20, "results": [{"id": "card_n_6ae644f46786", "title": "Easton: Bread", "shelf": "dictionary", "surface": "secular", "snippet": "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 preparati", "authority_tier": "external_aligned", "source": "Matthew Easton, Illustrated Bible Dictionary (1897)", "generated": false}, {"id": "card_theory_haber_bosch", "title": "Haber–Bosch nitrogen fixation (bread from air)", "shelf": "theories", "surface": "secular", "snippet": "Haber–Bosch nitrogen fixation (bread from air) — an engine domain that can touch it: chemistry. Calibration: seals — stoichiometry, yield and equilibrium shifts compute. N₂ + 3H₂ ⇌ 2NH₃, run at roughl", "authority_tier": "reference", "source": "The Theory Assay — calibrated, not judged (docs/THEORY_CATALOG.md)", "generated": false}, {"id": "card_src_word_brown_bread", "title": "brown bread", "shelf": "dictionary", "surface": "secular", "snippet": "brown bread: (noun) bread made with whole wheat flour — syn: dark bread, whole wheat bread, whole meal bread · (noun) dark steamed bread made of cornmeal wheat and flour with molasses and soda and mil", "authority_tier": "reference", "source": "WordNet 3.0, Princeton University (WordNet License)", "generated": false}, {"id": "card_src_book_66331", "title": "A Treatise on Bread, and Bread-making — Sylvester Graham", "shelf": "gutenberg", "surface": "secular", "snippet": "A Treatise on Bread, and Bread-making, by Sylvester Graham. Subjects: Bread. Read the full text (public domain): https://www.gutenberg.org/ebooks/66331", "authority_tier": "reference", "source": "Project Gutenberg (public domain)", "generated": false}, {"id": "card_src_word_dark_bread", "title": "dark bread", "shelf": "dictionary", "surface": "secular", "snippet": "dark bread: (noun) bread made with whole wheat flour — syn: whole wheat bread, whole meal bread, brown bread", "authority_tier": "reference", "source": "WordNet 3.0, Princeton University (WordNet License)", "generated": false}, {"id": "card_src_word_whole_meal_bread", "title": "whole meal bread", "shelf": "dictionary", "surface": "secular", "snippet": "whole meal bread: (noun) bread made with whole wheat flour — syn: dark bread, whole wheat bread, brown bread", "authority_tier": "reference", "source": "WordNet 3.0, Princeton University (WordNet License)", "generated": false}, {"id": "card_src_word_whole_wheat_bread", "title": "whole wheat bread", "shelf": "dictionary", "surface": "secular", "snippet": "whole wheat bread: (noun) bread made with whole wheat flour — syn: dark bread, whole meal bread, brown bread", "authority_tier": "reference", "source": "WordNet 3.0, Princeton University (WordNet License)", "generated": false}, {"id": "card_src_book_58621", "title": "War-Time Breads and Cakes — Amy L. (Amy Littlefield) Handy", "shelf": "gutenberg", "surface": "secular", "snippet": "War-Time Breads and Cakes, by Amy L. (Amy Littlefield) Handy. Subjects: Bread; Cake. Read the full text (public domain): https://www.gutenberg.org/ebooks/58621", "authority_tier": "reference", "source": "Project Gutenberg (public domain)", "generated": false}, {"id": "card_src_food_167935", "title": "Bread, Pan Dulce, Sweet Yeast Bread", "shelf": "nutrition", "surface": "secular", "snippet": "Bread, pan dulce, sweet yeast bread — a food in the USDA FoodData Central reference. Per 100 g: 367 kcal, 9.42 g protein, 11.58 g fat, 56.38 g carbohydrate.", "authority_tier": "reference", "source": "USDA FoodData Central (public domain)", "generated": false}, {"id": "card_src_food_174924", "title": "Bread, White, Commercially Prepared (Includes Soft Bread Crumbs)", "shelf": "nutrition", "surface": "secular", "snippet": "Bread, white, commercially prepared (includes soft bread crumbs) — a food in the USDA FoodData Central reference. Per 100 g: 266 kcal, 8.85 g protein, 3.33 g fat, 49.42 g carbohydrate.", "authority_tier": "reference", "source": "USDA FoodData Central (public domain)", "generated": false}, {"id": "card_src_book_60424", "title": "A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of diff", "shelf": "gutenberg", "surface": "secular", "snippet": "A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread", "authority_tier": "reference", "source": "Project Gutenberg (public domain)", "generated": false}, {"id": "card_src_pron_breads", "title": "breads", "shelf": "pronunciation", "surface": "secular", "snippet": "breads: pronounced (ARPABET) B R EH1 D Z. From the CMU Pronouncing Dictionary — the standard machine-readable pronunciations of North American English.", "authority_tier": "reference", "source": "CMU Pronouncing Dictionary (cmudict) — BSD-2-Clause, Carnegie Mellon", "generated": false}, {"id": "card_src_fed_studiesonbreadbr67snyd_0", "title": "Studies on bread and bread making", "shelf": "agriculture", "surface": "secular", "snippet": "Studies on bread and bread making. A United States federal publication, public domain (17 USC 105). The full text (153,334 bytes) is held on the ark; waybill sha256 aeb62e47874b7f04…; origin archive.o", "authority_tier": "reference", "source": "USDA publications (PD, 17 USC 105)", "generated": false}, {"id": "card_src_word_light_bread", "title": "light bread", "shelf": "dictionary", "surface": "secular", "snippet": "light bread: (noun) bread made with finely ground and usually bleached wheat flour — syn: white bread", "authority_tier": "reference", "source": "WordNet 3.0, Princeton University (WordNet License)", "generated": false}, {"id": "card_src_word_white_bread", "title": "white bread", "shelf": "dictionary", "surface": "secular", "snippet": "white bread: (noun) bread made with finely ground and usually bleached wheat flour — syn: light bread", "authority_tier": "reference", "source": "WordNet 3.0, Princeton University (WordNet License)", "generated": false}, {"id": "card_src_word_quick_bread", "title": "quick bread", "shelf": "dictionary", "surface": "secular", "snippet": "quick bread: (noun) breads made with a leavening agent that permits immediate baking", "authority_tier": "reference", "source": "WordNet 3.0, Princeton University (WordNet License)", "generated": false}, {"id": "card_src_word_rye_bread", "title": "rye bread", "shelf": "dictionary", "surface": "secular", "snippet": "rye bread: (noun) any of various breads made entirely or partly with rye flour", "authority_tier": "reference", "source": "WordNet 3.0, Princeton University (WordNet License)", "generated": false}, {"id": "card_src_word_batter_bread", "title": "batter bread", "shelf": "dictionary", "surface": "secular", "snippet": "batter bread: (noun) soft bread made of cornmeal and sometimes rice or hominy; must be served with a spoon (chiefly southern) — syn: spoon bread", "authority_tier": "reference", "source": "WordNet 3.0, Princeton University (WordNet License)", "generated": false}, {"id": "card_src_word_spoon_bread", "title": "spoon bread", "shelf": "dictionary", "surface": "secular", "snippet": "spoon bread: (noun) soft bread made of cornmeal and sometimes rice or hominy; must be served with a spoon (chiefly southern) — syn: batter bread", "authority_tier": "reference", "source": "WordNet 3.0, Princeton University (WordNet License)", "generated": false}, {"id": "card_src_word_fry_bread", "title": "fry bread", "shelf": "dictionary", "surface": "secular", "snippet": "fry bread: (noun) usually cooked in a skillet over an open fire: especially cornbread with ham bits and sometimes Irish soda bread — syn: skillet bread", "authority_tier": "reference", "source": "WordNet 3.0, Princeton University (WordNet License)", "generated": false}]}