Bread

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 [77]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.

a term which in Scripture is used, as by us, frequently for food in general; but is also often found in its proper sense. Sparing in the use of flesh, like all the nations of the east, the chosen people usually satisfied their hunger with bread, and quenched their thirst in the running stream. Their bread was generally made of wheat or barley, or lentiles and beans. Bread of wheat flour, as being the most excellent, was preferred: barley bread was used only in times of scarcity and distress. So mean and contemptible, in the estimation of the numerous and well-appointed armies of Midian, was Gideon, with his handful of undisciplined militia, that he seems to have been compared to bread of this inferior quality, which may account for the ready interpretation of the dream of the Midianite respecting him: “And when Gideon was come, behold, there was a man that told a dream unto his fellow, and said, Behold, I dreamed a dream, and lo, a cake of barley bread tumbled into the host of Midian, and came unto a tent and smote it that it fell, and overturned it, that the tent lay along. And his fellow answered and said, This is nothing else save the sword of Gideon, the son of Joash, a man of Israel; for into his hand hath God delivered Midian, and all the host.” In the cities and villages of Barbary, where public ovens are established, the bread is usually leavened; but among the Bedoweens and Kabyles, as soon as the dough is kneaded, it is made into thin cakes, either to be baked immediately upon the coals, or else in a shallow earthen vessel like a frying-pan, called Tajen. Such were the unleavened cakes which we so frequently read of in Scripture; and those also which Sarah made quickly upon the hearth. These last are about an inch thick; and, being commonly prepared in woody countries, are used all along the shores of the Black Sea, from the Palus Mæotis to the Caspian, in Chaldea and Mesopotamia, except in towns. A fire is made in the middle of the room: and when the bread is ready for baking, a corner of the hearth is swept, the bread is laid upon it, and covered with ashes and embers; in a quarter of an hour, they turn it. Sometimes they use small convex plates of iron, which are most common in Persia, and among the nomadic tribes, as being the easiest way of baking, and done with the least expense; for the bread is extremely thin, and soon prepared. The oven is also used in every part of Asia: it is made in the ground, four or five feet deep, and three in diameter, well plastered with mortar. When it is hot, they place the bread (which is commonly long, and not thicker than a finger) against the sides: it is baked in a moment. Ovens, Chardin apprehends, were not used in Canaan in the patriarchal age: all the bread of that time was baked upon a plate, or under the ashes; and he supposes, what is nearly self-evident, that the cakes which Sarah baked on the hearth were of the last sort, and that the shew bread was of the same kind. The Arabs about Mount Carmel use a great strong pitcher, in which they kindle a fire; and when it is heated, they mix meal and water, which they apply with the hollow of their hands to the outside of the pitcher; and this extremely soft paste, spreading itself, is baked in an instant. The heat of the pitcher having dried up all the moisture, the bread comes off as thin as our wafers; and the operation is so speedily performed, that in a very little time a sufficient quantity is made. But their best sort of bread they bake, either by heating an oven, or a large pitcher full of little smooth shining flints, upon which they lay the dough, spread out in the form of a thin broad cake. Sometimes they use a shallow earthen vessel, resembling a frying pan, which seems to be the pan mentioned by Moses, in which the meat-offering was baked. This vessel, Dr. Shaw informs us, serves both for baking and frying; for the bagreah of the people of Barbary differs not much from our pancakes; only, instead of rubbing the pan in which they fry them with butter, they rub it with soap, to make them like a honey-comb. If these accounts of the Arab stone pitcher, the pan, and the iron hearth or copper plate, be attended to, it will not be difficult to understand the laws of Moses in the second chapter of Leviticus: they will be found to answer perfectly well to the description which he gives us of the different ways of preparing the meat-offerings. As the Hebrews made their bread thin, in the form of little flat cakes, they did not cut it with a knife, but broke it; which gave rise to the expression, _breaking bread_, so frequent in Scripture. The Arabians and other eastern people, among whom wood is scarce, often bake their bread between two fires made of cow dung, which burns slowly, and bakes the bread very leisurely. The crumb of it is very good, if it be eaten the same day; but the crust is black and burnt, and retains a smell of the materials that were used in baking it. This may serve to explain a passage in Ezekiel, iv, 9–13. The straits of a siege and the scarcity of fuel were thus intimated to the Prophet. During the whole octave of the passover, the Hebrews use only unleavened bread, as a memorial that at the time of their departure out of Egypt they wanted leisure to bake leavened bread; and, having left the country with precipitation, they were content to bake bread which was not leavened, Exod. xii, 8. The practice of the Jews at this day, with relation to the use of unleavened bread, is as follows: They forbid to eat, or have in their houses, or in any place belonging to them, either leavened bread or any thing else that is leavened. That they may the better observe this rule, they search into all the corners of the house with scrupulous exactness for all bread or paste, or any thing that is leavened. After they have thus well cleansed their houses, they whiten them, and furnish them with kitchen and table utensils, all new, and with others which are to be used only on that day. If they are movables, which have served only for something else, and are made of metal, they have them polished, and put into the fire, to take away all the impurity which they may have contracted by touching any thing leavened. All this is done on the thirteenth day of Nisan, or on the vigil of the feast of the passover, which begins with the fifteenth of the same month, or the fourteenth day in the evening; for the Hebrews reckon their days from one evening to another. On the fourteenth of Nisan, at eleven o’clock, they burn the common bread, to show that the prohibition of eating leavened bread is then commenced; and this action is attended with words, whereby the master of the house declares that he has no longer any thing leavened in his keeping; that, at least, he believes so. In allusion to this practice, we are commanded to “purge out the old leaven;” by which “malice and wickedness” are intended; and to feed only on the “unleavened bread of sincerity and truth.” 2. SHEW BREAD, or, according to the Hebrews, _the bread of faces_, was bread offered every Sabbath day upon the golden table in the holy place, Exod. xxv, 30. The Hebrews affirm that these loaves were square, and had four sides, and were covered with leaves of gold. They were twelve in number, according to the number of the twelve tribes, in whose names they were offered. Every loaf was composed of two assarons of flour, which make about five pints and one-tenth. These loaves were unleavened. They were presented hot every Sabbath day, the old ones being taken away and eaten by the priests only. This offering was accompanied with salt and frankincense, and even with wine, according to some commentators. The Scripture mentions only salt and incense; but it is presumed that wine was added, because it was not wanting in other sacrifices and offerings. It is believed that these loaves were placed one upon another, in two piles of six each; and that between every loaf were two thin plates of gold, folded back in a semicircle the whole length of them, to admit air, and to prevent the loaves from growing mouldy. These golden plates, thus turned in, were supported at their extremities by two golden forks, which rested on the ground. The twelve loaves, because they stood before the Lord, were called לחם הפנים, ἄρτοι ϖροθέσεως, or ἐνωπίοι, the bread of faces, or of the presence; and are therefore denominated in our English translation _the shew bread_. Since part of the frankincense put upon the bread was to be burnt on the altar for a memorial, even an offering made by fire unto the Lord; and since Aaron and his sons were to eat it in the holy place, Lev. xxiv, 5–9, it is probable that this bread typified Christ, first presented as a sacrifice to Yahweh, and then becoming spiritual food to such as in and through him are spiritual priests to God, even his Father, Rev. i, 6; v, 10; xx, 6; 1 Peter ii, 5. It appears, from some places in Scripture, (see Exodus xxix, 32, and Numbers vi, 15,) that there was always near the altar a basket full of bread, in order to be offered together with the ordinary sacrifices.