{"query": "Easton: Dough", "count": 9, "results": [{"id": "card_n_80991adf789d", "title": "Easton: Dough", "shelf": "dictionary", "surface": "secular", "snippet": "(batsek, meaning “swelling,” i.e., in fermentation). The dough the Israelites had prepared for baking was carried away by them out of Egypt in their kneading-troughs (Ex. 12:34, 39). In the process of"}, {"id": "card_n_42fb5218d469", "title": "Easton: Kneading-trough", "shelf": "dictionary", "surface": "secular", "snippet": "The vessel in which the dough, after being mixed and leavened, was left to swell or ferment (Ex. 8:3; 12:34; Deut. 28:5, 7). The dough in the vessels at the time of the Exodus was still unleavened, be"}, {"id": "card_c_47c63434304a", "title": "Easton: Dough references Egypt", "shelf": "connections", "surface": null, "snippet": "Mentions Egypt (place) — the name appears in the card text; the entry is Easton's Bible Dictionary (public domain), which classifies it as a place."}, {"id": "card_n_536d071b9bb5", "title": "Easton: Flour", "shelf": "dictionary", "surface": "secular", "snippet": "Grain reduced to the form of meal is spoken of in the time of Abraham (Gen. 18:6). As baking was a daily necessity, grain was also ground daily at the mills (Jer. 25:10). The flour mingled with water "}, {"id": "card_n_a8b7d2a199db", "title": "Easton: Bake", "shelf": "dictionary", "surface": "secular", "snippet": "The duty of preparing bread was usually, in ancient times, committed to the females or the slaves of the family (Gen. 18:6; Lev. 26:26; 1 Sam. 8:13); but at a later period we find a class of public ba"}, {"id": "card_n_2471a8fd6de6", "title": "Easton: Furnace", "shelf": "dictionary", "surface": "secular", "snippet": "(1.) Chald. attun, a large furnace with a wide open mouth, at the top of which materials were cast in (Dan. 3:22, 23; comp. Jer. 29:22). This furnace would be in constant requisition, for the Babyloni"}, {"id": "card_n_080bdf316d2d", "title": "Easton: Leaven", "shelf": "dictionary", "surface": "secular", "snippet": "(1.) Heb. seor (Ex. 12:15, 19; 13:7; Lev. 2:11), the remnant of dough from the preceding baking which had fermented and become acid. (2.) Heb. hamets, properly “ferment.” In Num. 6:3, “vinegar of wine"}, {"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"}, {"id": "card_n_ac1fb7489193", "title": "Easton: Oven", "shelf": "dictionary", "surface": "secular", "snippet": "Heb. tannur, (Hos. 7:4). In towns there appear to have been public ovens. There was a street in Jerusalem (Jer. 37:21) called “bakers’ street” (the only case in which the name of a street in Jerusalem"}]}