Dough
Dough
(בָּצֵק, batsek', so called from swelling in fermentation, Ex 12:34,39; Jer 7:18; Ho 7:4; "flour," 2Sa 13:8; עֲרַיסוֹת, arisoth', grits, so called as being pounded, Nu 15:20-21; Ne 10:37; Eze 44:30). SEE COOK. The dough, we are told, which the Israelites had prepared for baking, and on which it appears they subsisted after they left Egypt for a month, was carried away by them in their kneading-troughs on their shoulders (Ex 12:34). SEE
KNEADING-TROUGH. In Oriental countries, and indeed in all tropical climates, the process of preparing the materials for baking is very expeditious, and generally performed in the house for each meal, including grinding the meal. SEE BREAD. The fermentation is often dispensed with altogether. SEE LEAVEN. From Ho 7:8, it appears that the dough had to be turned in the process of baking, in order to be well done. SEE BAKE.
