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Yeast :: Yeast (n.) The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment..

Spue :: Spud (n.) Anything short and thick; specifically, a piece of dough boiled in fat..

Doughface :: Doughface (n.) A contemptuous nickname for a timid, yielding politician, or one who is easily molded..

Doughfaceism :: Doughfaceism (n.) The character of a doughface; truckling pliability.

Mould :: Mould (v. t.) To knead; as, to mold dough or bread..

Doughtiness :: Doughtiness (n.) The quality of being doughty; valor; bravery.

Doughy :: Doughy (a.) Like dough; soft and heavy; pasty; crude; flabby and pale; as, a doughy complexion..

Dough :: Dough (n.) Paste of bread; a soft mass of moistened flour or meal, kneaded or unkneaded, but not yet baked; as, to knead dough..

Twist :: Twist (n.) A roll of twisted dough, baked..

Dough-faced :: Dough-faced (a.) Easily molded; pliable.

Tops-and-bottoms :: Tops-and-bottoms (n. pl.) Small rolls of dough, baked, cut in halves, and then browned in an oven, -- used as food for infants..

Knead :: Knead (v. t.) To work and press into a mass, usually with the hands; esp., to work, as by repeated pressure with the knuckles, into a well mixed mass, as the materials of bread, cake, etc.; as, to knead dough..

Flapjack :: Flapjack (n.) A fried dough cake containing fruit; a turnover.

Leaven :: Leaven (n.) Any substance that produces, or is designed to produce, fermentation, as in dough or liquids; esp., a portion of fermenting dough, which, mixed with a larger quantity of dough, produces a general change in the mass, and renders it light; yeast; barm..

Paste :: Paste (n.) Specifically, in cookery, a dough prepared for the crust of pies and the like; pastry dough..

Spongelet :: Sponge (v. i.) To be converted, as dough, into a light, spongy mass by the agency of yeast, or leaven..

Doughbird :: Doughbird (n.) The Eskimo curlew (Numenius borealis). See Curlew.

Vermicelli :: Vermicelli (n.) The flour of a hard and small-grained wheat made into dough, and forced through small cylinders or pipes till it takes a slender, wormlike form, whence the Italian name. When the paste is made in larger tubes, it is called macaroni..

Gluten :: Gluten (n.) The viscid, tenacious substance which gives adhesiveness to dough..

Dough :: Dough (n.) Anything of the consistency of such paste.

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