Hyperonyms
(has_hyperonym)
|
07566863-n:
foodstuff rich in natural starch (especially potatoes, rice, bread)
|
Hyperonyms
(has_hyperonym)
|
07622061-n:
foods (like breads and cakes and pastries) that are cooked in an oven
|
Hyponyms
(has_hyponym)
|
07680168-n:
a yeast-raised bread made of white flour and cornmeal and molasses
|
Hyponyms
(has_hyponym)
|
07680313-n:
a small loaf or roll of soft bread
|
Hyponyms
(has_hyponym)
|
07680416-n:
a rich currant cake or bun
|
Hyponyms
(has_hyponym)
|
07680517-n:
a crisp stick-shaped roll; often served with soup
|
Hyponyms
(has_hyponym)
|
07680761-n:
dark steamed bread made of cornmeal wheat and flour with molasses and soda and milk or water
|
Hyponyms
(has_hyponym)
|
07680932-n:
small rounded bread either plain or sweet
|
Hyponyms
(has_hyponym)
|
07681355-n:
bread containing caraway seeds
|
Hyponyms
(has_hyponym)
|
07681450-n:
(Judaism) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking
|
Hyponyms
(has_hyponym)
|
07681691-n:
bread flavored with cinnamon often containing raisins
|
Hyponyms
(has_hyponym)
|
07681805-n:
bread made with cracked wheat that has been ground fine
|
Hyponyms
(has_hyponym)
|
07681926-n:
a thin crisp wafer made of flour and water with or without leavening and shortening; unsweetened or semisweet
|
Hyponyms
(has_hyponym)
|
07682197-n:
a small piece of toasted or fried bread; served in soup or salads
|
Hyponyms
(has_hyponym)
|
07682316-n:
bread made with whole wheat flour
|
Hyponyms
(has_hyponym)
|
07682477-n:
round, raised muffin cooked on a griddle; usually split and toasted before being eaten
|
Hyponyms
(has_hyponym)
|
07682624-n:
any of various breads made from usually unleavened dough
|
Hyponyms
(has_hyponym)
|
07682808-n:
French or Italian bread sliced and spread with garlic butter then crisped in the oven
|
Hyponyms
(has_hyponym)
|
07682952-n:
bread made with gluten flour
|
Hyponyms
(has_hyponym)
|
07683138-n:
a technical name for the bread used in the service of Mass or Holy Communion
|
Hyponyms
(has_hyponym)
|
07683786-n:
a shaped mass of baked bread that is usually sliced before eating
|
Hyponyms
(has_hyponym)
|
07684164-n:
brittle flat bread eaten at Passover
|
Hyponyms
(has_hyponym)
|
07684289-n:
leavened bread baked in a clay oven in India; usually shaped like a teardrop
|
Hyponyms
(has_hyponym)
|
07684422-n:
bread containing finely minced onions
|
Hyponyms
(has_hyponym)
|
07684517-n:
bread containing raisins
|
Hyponyms
(has_hyponym)
|
07684600-n:
breads made with a leavening agent that permits immediate baking
|
Hyponyms
(has_hyponym)
|
07685730-n:
any of various breads made entirely or partly with rye flour
|
Hyponyms
(has_hyponym)
|
07686461-n:
white wheat bread raised by a salt-tolerant bacterium in a mixture of salt and either cornmeal or potato pulp
|
Hyponyms
(has_hyponym)
|
07686634-n:
a crisp bread of fine white flour
|
Hyponyms
(has_hyponym)
|
07686720-n:
made with a starter of a small amount of dough in which fermentation is active
|
Hyponyms
(has_hyponym)
|
07686873-n:
slices of bread that have been toasted
|
Hyponyms
(has_hyponym)
|
07687053-n:
thin disk of unleavened bread used in a religious service (especially in the celebration of the Eucharist)
|
Hyponyms
(has_hyponym)
|
07687211-n:
bread made with finely ground and usually bleached wheat flour
|
Holonyms
(has_holo_part)
|
07695965-n:
two (or more) slices of bread with a filling between them
|
Meronyms
(has_mero_madeof)
|
07569106-n:
fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain
|
Related
(related_to)
|
01337653-v:
cover with bread crumbs
|
Glosses
(gloss)
|
00106921-r:
under normal conditions
|
Glosses
(gloss)
|
00117620-r:
subsequently or soon afterward (often used as sentence connectors)
|
Glosses
(gloss)
|
01653873-v:
make by shaping or bringing together constituents
|
Glosses
(gloss)
|
01663749-v:
prepare with dry heat in an oven
|
Glosses
(gloss)
|
07567707-n:
coarsely ground foodstuff; especially seeds of various cereal grasses or pulse
|
Glosses
(gloss)
|
07569106-n:
fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain
|
Glosses
(gloss)
|
07860988-n:
a flour mixture stiff enough to knead or roll
|
Glosses
(gloss)
|
14772461-n:
any of various powdered mixtures used in baking as a substitute for yeast
|
Glosses
(gloss)
|
15106271-n:
a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
|
Glosses
(rgloss)
|
00383093-v:
change (the Eucharist bread and wine) into the body and blood of Christ
|
Glosses
(rgloss)
|
00715843-n:
making bread or cake or pastry etc.
|
Glosses
(rgloss)
|
01035853-n:
a Christian sacrament commemorating the Last Supper by consecrating bread and wine
|
Glosses
(rgloss)
|
01036194-n:
the part of the Eucharist when bread and wine are offered to God
|
Glosses
(rgloss)
|
01041349-n:
the act of offering the bread and wine of the Eucharist
|
Glosses
(rgloss)
|
02776631-n:
a workplace where baked goods (breads and cakes and pastries) are produced or sold
|
Glosses
(rgloss)
|
02893608-n:
a basket for serving bread
|
Glosses
(rgloss)
|
02893692-n:
a container used to keep bread or cake in
|
Glosses
(rgloss)
|
02893800-n:
a wooden or plastic board on which dough is kneaded or bread is sliced
|
Glosses
(rgloss)
|
02893941-n:
a knife used to cut bread
|
Glosses
(rgloss)
|
04442312-n:
a kitchen appliance (usually electric) for toasting bread
|
Glosses
(rgloss)
|
04442582-n:
long-handled fork for cooking or toasting frankfurters or bread etc. (especially over an open fire)
|
Glosses
(rgloss)
|
06188292-n:
the doctrine of the High Anglican Church that after the consecration of the Eucharist the substance of the body and blood of Christ coexists with the substance of the consecrated bread and wine
|
Glosses
(rgloss)
|
06192411-n:
the Roman Catholic doctrine that the whole substance of the bread and the wine changes into the substance of the body and blood of Christ when consecrated in the Eucharist
|
Glosses
(rgloss)
|
07567039-n:
flour or meal or grain used in baking bread
|
Glosses
(rgloss)
|
07577772-n:
a meal consisting of a sandwich of bread and cheese and a salad
|
Glosses
(rgloss)
|
07581607-n:
an appetizer consisting usually of a thin slice of bread or toast spread with caviar or cheese or other savory food
|
Glosses
(rgloss)
|
07622061-n:
foods (like breads and cakes and pastries) that are cooked in an oven
|
Glosses
(rgloss)
|
07622261-n:
small piece of e.g. bread or cake
|
Glosses
(rgloss)
|
07622473-n:
crumb of bread; used especially for coating or thickening
|
Glosses
(rgloss)
|
07630512-n:
a cake or sweet bread usually served with coffee
|
Glosses
(rgloss)
|
07638898-n:
a rounded lump of dough that is deep-fried and served as hot bread
|
Glosses
(rgloss)
|
07676602-n:
a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll
|
Glosses
(rgloss)
|
07680168-n:
a yeast-raised bread made of white flour and cornmeal and molasses
|
Glosses
(rgloss)
|
07680313-n:
a small loaf or roll of soft bread
|
Glosses
(rgloss)
|
07680761-n:
dark steamed bread made of cornmeal wheat and flour with molasses and soda and milk or water
|
Glosses
(rgloss)
|
07680932-n:
small rounded bread either plain or sweet
|
Glosses
(rgloss)
|
07681355-n:
bread containing caraway seeds
|
Glosses
(rgloss)
|
07681691-n:
bread flavored with cinnamon often containing raisins
|
Glosses
(rgloss)
|
07681805-n:
bread made with cracked wheat that has been ground fine
|
Glosses
(rgloss)
|
07682197-n:
a small piece of toasted or fried bread; served in soup or salads
|
Glosses
(rgloss)
|
07682316-n:
bread made with whole wheat flour
|
Glosses
(rgloss)
|
07682624-n:
any of various breads made from usually unleavened dough
|
Glosses
(rgloss)
|
07682952-n:
bread made with gluten flour
|
Glosses
(rgloss)
|
07683039-n:
bread made of graham (whole wheat) flour
|
Glosses
(rgloss)
|
07683138-n:
a technical name for the bread used in the service of Mass or Holy Communion
|
Glosses
(rgloss)
|
07683265-n:
the thin wafer-like bread of Scandinavia
|
Glosses
(rgloss)
|
07683360-n:
a flat bread made of oat or barley flour; common in New England and Scotland
|
Glosses
(rgloss)
|
07683490-n:
flat pancake-like bread cooked on a griddle
|
Glosses
(rgloss)
|
07683617-n:
usually small round bread that can open into a pocket for filling
|
Glosses
(rgloss)
|
07683786-n:
a shaped mass of baked bread that is usually sliced before eating
|
Glosses
(rgloss)
|
07684164-n:
brittle flat bread eaten at Passover
|
Glosses
(rgloss)
|
07684289-n:
leavened bread baked in a clay oven in India; usually shaped like a teardrop
|
Glosses
(rgloss)
|
07684422-n:
bread containing finely minced onions
|
Glosses
(rgloss)
|
07684517-n:
bread containing raisins
|
Glosses
(rgloss)
|
07684600-n:
breads made with a leavening agent that permits immediate baking
|
Glosses
(rgloss)
|
07684938-n:
moist bread containing banana pulp
|
Glosses
(rgloss)
|
07685031-n:
bread containing chopped dates
|
Glosses
(rgloss)
|
07685118-n:
bread containing chopped dates and nuts
|
Glosses
(rgloss)
|
07685218-n:
bread containing chopped nuts
|
Glosses
(rgloss)
|
07685730-n:
any of various breads made entirely or partly with rye flour
|
Glosses
(rgloss)
|
07685918-n:
bread made of coarse rye flour
|
Glosses
(rgloss)
|
07686021-n:
(Judaism) bread made with rye flour; usually contains caraway seeds
|
Glosses
(rgloss)
|
07686299-n:
a moist aromatic yeast-raised bread made with rye flour and molasses and orange rind
|
Glosses
(rgloss)
|
07686461-n:
white wheat bread raised by a salt-tolerant bacterium in a mixture of salt and either cornmeal or potato pulp
|
Glosses
(rgloss)
|
07686634-n:
a crisp bread of fine white flour
|
Glosses
(rgloss)
|
07686873-n:
slices of bread that have been toasted
|
Glosses
(rgloss)
|
07687211-n:
bread made with finely ground and usually bleached wheat flour
|
Glosses
(rgloss)
|
07687626-n:
unsweetened yeast-raised bread made without shortening and baked in long thick loaves with tapered ends
|
Glosses
(rgloss)
|
07687789-n:
bread made primarily of cornmeal
|
Glosses
(rgloss)
|
07688265-n:
corn bread wrapped in cabbage leaves and baked in hot ashes (southern)
|
Glosses
(rgloss)
|
07688757-n:
small oval cake of corn bread baked or fried (chiefly southern)
|
Glosses
(rgloss)
|
07689313-n:
soft bread made of cornmeal and sometimes rice or hominy; must be served with a spoon (chiefly southern)
|
Glosses
(rgloss)
|
07689842-n:
slice of sweet raised bread baked again until it is brown and hard and crisp
|
Glosses
(rgloss)
|
07690585-n:
light puffy bread made of a puff batter and traditionally baked in the pan with roast beef
|
Glosses
(rgloss)
|
07693972-n:
small round bread leavened with baking-powder or soda
|
Glosses
(rgloss)
|
07694839-n:
very hard unsalted biscuit or bread; a former ship's staple
|
Glosses
(rgloss)
|
07695878-n:
a pretzel made of soft bread
|
Glosses
(rgloss)
|
07695965-n:
two (or more) slices of bread with a filling between them
|
Glosses
(rgloss)
|
07696839-n:
made with three slices of usually toasted bread
|
Glosses
(rgloss)
|
07696977-n:
sandwich without a covering slice of bread
|
Glosses
(rgloss)
|
07698250-n:
a Greek sandwich: sliced roast lamb with onion and tomato stuffed into pita bread
|
Glosses
(rgloss)
|
07754451-n:
a large round seedless or seeded fruit with a texture like bread; eaten boiled or baked or roasted or ground into flour; the roasted seeds resemble chestnuts
|
Glosses
(rgloss)
|
07831955-n:
creamy white sauce made with bread instead of flour and seasoned with cloves and onion
|
Glosses
(rgloss)
|
07856270-n:
a tasty mixture to be spread on bread or crackers or used in preparing other dishes
|
Glosses
(rgloss)
|
07861158-n:
any of various doughs for bread
|
Glosses
(rgloss)
|
07862770-n:
a Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream
|
Glosses
(rgloss)
|
07867421-n:
hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped
|
Glosses
(rgloss)
|
07867616-n:
fondue made of cheese melted in wine for dipping bread and sometimes fruits
|
Glosses
(rgloss)
|
07868200-n:
bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup
|
Glosses
(rgloss)
|
09833536-n:
someone who bakes bread or cake
|
Glosses
(rgloss)
|
12142450-n:
wheat with hard dark-colored kernels high in gluten and used for bread and pasta; grown especially in southern Russia, North Africa, and northern central North America
|
Glosses
(rgloss)
|
12400489-n:
native to Pacific islands and having edible fruit with a texture like bread
|
Glosses
(rgloss)
|
15048748-n:
a leaven of dough in which fermentation is active; used by pioneers for making bread
|
Glosses
(rgloss)
|
15106271-n:
a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
|
