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From: DICT.TW English-Chinese Dictionary 英漢字典

 bread /ˈbrɛd/

From: Taiwan MOE computer dictionary


From: Webster's Revised Unabridged Dictionary (1913)

 Bread v. t.  To spread. [Obs.]

From: Webster's Revised Unabridged Dictionary (1913)

 Bread n.
 1. An article of food made from flour or meal by moistening, kneading, and baking.
 Note:Raised bread is made with yeast, salt, and sometimes a little butter or lard, and is mixed with warm milk or water to form the dough, which, after kneading, is given time to rise before baking.
 Cream of tartar bread is raised by the action of an alkaline carbonate or bicarbonate (as saleratus or ammonium bicarbonate) and cream of tartar (acid tartrate of potassium) or some acid.
 Unleavened bread is usually mixed with water and salt only.
 Aërated bread. See under Aërated. Bread and butter (fig.), means of living.
 Brown bread, Indian bread, Graham bread, Rye and Indian bread. See Brown bread, under Brown.
 Bread tree. See Breadfruit.
 2. Food; sustenance; support of life, in general.
    Give us this day our daily bread.   --Matt. vi. 11

From: Webster's Revised Unabridged Dictionary (1913)

 Bread, v. t. Cookery To cover with bread crumbs, preparatory to cooking; as, breaded cutlets.

From: WordNet (r) 2.0

      n 1: food made from dough of flour or meal and usually raised
           with yeast or baking powder and then baked [syn: breadstuff,
            staff of life]
      2: informal terms for money [syn: boodle, cabbage, clams,
          dinero, dough, gelt, kale, lettuce, lolly, lucre,
          loot, moolah, pelf, scratch, shekels, simoleons,
          sugar, wampum]
      v : cover with bread crumbs; "bread the pork chops before frying

From: Easton's 1897 Bible Dictionary

    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 preparation (Ruth 2:14).
      Bread was prepared by kneading in wooden bowls or "kneading
    troughs" (Gen. 18:6; Ex. 12:34; Jer. 7:18). The dough was mixed
    with leaven and made into thin cakes, round or oval, and then
    baked. The bread eaten at the Passover was always unleavened
    (Ex. 12:15-20; Deut. 16:3). In the towns there were public
    ovens, which were much made use of for baking bread; there were
    also bakers by trade (Hos. 7:4; Jer. 37:21). Their ovens were
    not unlike those of modern times. But sometimes the bread was
    baked by being placed on the ground that had been heated by a
    fire, and by covering it with the embers (1 Kings 19:6). This
    was probably the mode in which Sarah prepared bread on the
    occasion referred to in Gen. 18:6.
      In Lev. 2 there is an account of the different kinds of bread
    and cakes used by the Jews. (See BAKE.)
      The shew-bread (q.v.) consisted of twelve loaves of unleavened
    bread prepared and presented hot on the golden table every
    Sabbath. They were square or oblong, and represented the twelve
    tribes of Israel. The old loaves were removed every Sabbath, and
    were to be eaten only by the priests in the court of the
    sanctuary (Ex. 25:30; Lev. 24:8; 1 Sam. 21:1-6; Matt. 12:4).
      The word bread is used figuratively in such expressions as
    "bread of sorrows" (Ps. 127:2), "bread of tears" (80:5), i.e.,
    sorrow and tears are like one's daily bread, they form so great
    a part in life. The bread of "wickedness" (Prov. 4:17) and "of
    deceit" (20:17) denote in like manner that wickedness and deceit
    are a part of the daily life.