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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..

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..

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

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..

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

Leavened :: Leavened (imp. & p. p.) of Leave.

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

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

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

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 (p. pr. & vb. n.) of Leave.

Azymite :: Azymite (n.) One who administered the Eucharist with unleavened bread; -- a name of reproach given by those of the Greek church to the Latins.

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

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

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

Leaven :: Leaven (n.) Any substance that produces, or is designed to produce, fermentation, as in dough or liquids; esp., a portion of fermenting dough, which, mixed with a larger quantity of dough, produces a general change in the mass, and renders it light; yeast; barm..

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..

Leavenous :: Leavenous (a.) Containing leaven.

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

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

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