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Showbread :: Showbread (n.) Bread of exhibition; loaves to set before God; -- the term used in translating the various phrases used in the Hebrew and Greek to designate the loaves of bread which the priest of the week placed before the Lord on the golden table in the sanctuary. They were made of fine flour unleavened, and were changed every Sabbath. The loaves, twelve in number, represented the twelve tribes of Israel. They were to be eaten by the priests only, and in the Holy Place..

Leavening :: Leavening (n.) The act of making light, or causing to ferment, by means of leaven..

Wafer :: Wafer (n.) A thin cake or piece of bread (commonly unleavened, circular, and stamped with a crucifix or with the sacred monogram) used in the Eucharist, as in the Roman Catholic Church..

Leaven :: Leaven (v. t.) To imbue; to infect; to vitiate.

Spongelet :: Sponge (v. i.) To be converted, as dough, into a light, spongy mass by the agency of yeast, or leaven..

Raise :: Raise (v. t.) To cause to rise, as by the effect of leaven; to make light and spongy, as bread..

Leaven :: Leaven (n.) Anything which makes a general assimilating (especially a corrupting) change in the mass.

Unleavened :: Unleavened (a.) Not leavened; containing no leaven; as, unleavened bread..

Azymous :: Azymous (a.) Unleavened; unfermented.

Tortilla :: Tortilla (n.) An unleavened cake, as of maize flour, baked on a heated iron or stone..

Overleaven :: Overleaven (v. t.) To leaven too much; hence, to change excessively; to spoil..

Light :: Light (superl.) Well leavened; not heavy; as, light bread..

Raised :: Raised (a.) Leavened; made with leaven, or yeast; -- used of bread, cake, etc., as distinguished from that made with cream of tartar, soda, etc. See Raise, v. t., 4..

Leaven :: Leaven (v. t.) To make light by the action of leaven; to cause to ferment.

Cake :: Cake (n.) A sweetened composition of flour and other ingredients, leavened or unleavened, baked in a loaf or mass of any size or shape..

Sponge :: Sponge (n.) Dough before it is kneaded and formed into loaves, and after it is converted into a light, spongy mass by the agency of the yeast or leaven..

Barm :: Barm (n.) Foam rising upon beer, or other malt liquors, when fermenting, and used as leaven in making bread and in brewing; yeast..

Therf :: Therf (a.) Not fermented; unleavened; -- said of bread, loaves, etc..

Leavenous :: Leavenous (a.) Containing leaven.

Leavening :: Leavening (n.) That which leavens or makes light.

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