. A comprehensive dictionary of the Bible . Egyptians making cakes of bread sprinkled with seeds.—(Wilkinson.) Ex. xii. 39 ; Judg. vi. 19 ; 1 Sam. xxviii. 24; Pass-over). The leavened mass was allowed to standfor some time (Mat. xiii. 33; Lk. xiii. 21). Thedough was then divided into round cakes (Ex. xxix. : 23 ; Judg. vii. 13, viii. 5 : 1 Sam. x. 3 ; Prov. ), not unlike flat stones in shape and appearance(Mat. vii. 9 ; compare iv. 3), about a span in diam- j eter and a fingers breadth in thickness. The cakeswere sometimes punctured, and hence called in He- ! brew hallah or challah (A. V.
. A comprehensive dictionary of the Bible . Egyptians making cakes of bread sprinkled with seeds.—(Wilkinson.) Ex. xii. 39 ; Judg. vi. 19 ; 1 Sam. xxviii. 24; Pass-over). The leavened mass was allowed to standfor some time (Mat. xiii. 33; Lk. xiii. 21). Thedough was then divided into round cakes (Ex. xxix. : 23 ; Judg. vii. 13, viii. 5 : 1 Sam. x. 3 ; Prov. ), not unlike flat stones in shape and appearance(Mat. vii. 9 ; compare iv. 3), about a span in diam- j eter and a fingers breadth in thickness. The cakeswere sometimes punctured, and hence called in He- ! brew hallah or challah (A. V. cake, cakes;Ex. xxix. 2, 23 ; Lev. ii. 4, viii. 26, xxiv. 5 ; Num. j vi. 15, 19, xv. 20; 2 Sam. vi. 19), and mixed withoil. Sometimes they were rolled out into wafers(Ex. xxix. 2, 23 ; Lev. ii. 4; Num. vi. 15-19), and BRE BRI 131 merely coated with oil. The cakes were now takento the oven, having been first, in Egypt, gatheredinto white (?) baskets (Gen. si. 16; Basket 1).. An Egyptian carrying cakes to the oven.—(Wilkinson.) The baskets were placed on a tray and carried onthe bakers head (Gen. xl. 16). The methods ofbaking were, and still are, very various in the East,adapted to the various styles of life; in ovens, fixedor portable (Fire; Oven); in holes dug in theground, &c. Among the pastoral Jews, as amongthe modern Bedouins, the cakes were spread uponheated stones, or thrown into the heated embers of the fire itself, or roasted by being placed betweenlayers of dung, which burns slowly, and is thereforespecially adapted for the purpose (Ez. iv. 12, 15).The cakes required to be carefully turned duringthe process (Hos. vii. 8). Some kinds of breadwere baked on a pan ; such cakes appeared to havebeen chiefly used as sacred offerings (Lev. ii. 5, [Heb. 14], vii. 9 ; 1 Chr. xxiii. 29). A similarcooking utensil was used by Tamar (2 Sam. xiii. 9).A different kind of bread, probably resembling theftita of the Bedouins, a pasty substance, was pre
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