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THE JEWISH ENCYCLOPEDIA

with a pestle; the grains being ground for fine pastry. It was then strained through a sieve once or oftener, and, after being mixed with water, was kneaded thoroughly. Leavened dough or other leavening material was generally used for baking outside the Temple. The process of Fermenta- fermentation is minutely described in tion.

the Talmud in passages relating to the making of the unleavened bread for

Passover (Pes.

3Gb, 37 a and b, 41a, and in many other places see Mazzot). Besides the ordinary mode of preparing dough in

Baki, Simson Baking-

Temple being of metal. They were a handbreadth narrower at the top, where the opening was made. After the oven was filled, this orifice was closed with a lid, and in order to avoid too rapid Ovens. cooling the edges of the cover were cemented with clay. The lower and smaller opening, which served for the removal of the ashes, was also cemented. This primitive oven was not, however, the only one known in ancient times, the iJTis, ovpvoc, imported from Greece as its name shows, being also used (Bezah 34a; Kelim xi.4; and in many other places). This oven rested upon a

-d^m^^i&f^. ^^^~. ^^^'^fJ^^_.^^ •^0^^ ^jUif;t'^^iS^^^^§ J



s

it

Egyptian Kotal Bakeky, Showing Various Processes of Baking. (From Wilkinuon, "

a kneading-trough, there were other methods.

It

was sometimes made by pouring flour into boiling water sometimes by pouring the boiling water on the flour, after which the mass was kneaded (Hallah

i.

6; Pes. 31b; Tosefta, Hallah,

i.

2; Yer.

ib.

i.

58«;

compare Maimonides, Commentary to Mishnah). When thoroughly mixed, the dough was placed on boards ("arukot"), to be stretched, rolled, and molded into the desired shape. Usually it was shaped by hand, but occasionally special forms were The size and weight of the bakers' loaves used. were always uniform (Mishnah B. M. ii. 1 compare

Rashi, ib.); those made at home differed according to individual taste and desire (Mishnah B. M. ii.

2).

Ovens were of

clay, stone, or metal;

those in the

'Incient Egyptians.")

round or four-cornered foundation sometimes a cupola-shaped dome was placed upon the ground and the loaves upon it were baked by a fire beneath. The loaves were placed against the inner wall of

the oven, and considerable dexterity and practise were required to remove the baked bread without injuring it (Kelim viii. 9; v. 10, 11; compare Gershon of Radzyn's Maseket Kelim (Yosefow, 1873), ad loc. and "Zeit. Deutsch. Palilst. Ver. " iii. Ill, 112).

As stated above, the Talmud pays particular attention to the bread or cakes used in Temple offerWith the exception of the bread of the thankings.

W)

(mm, Dr6) and the two breads (Dl"6n used at Pentecost, all meal-offerings were unleavened. The priests, who kneaded the dough with offering