leavened
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leav·en
(lĕv′ən)n.
1. An agent, such as yeast, that causes batter or dough to rise, especially by fermentation.
2. An element, influence, or agent that works subtly to lighten, enliven, or modify a whole.
tr.v. leav·ened, leav·en·ing, leav·ens
1. To add a rising agent to.
2. To cause to rise, especially by fermentation.
3. To pervade with a lightening, enlivening, or modifying influence.
[Middle English, from Old French levain, from Vulgar Latin *levāmen, from Latin levāre, to raise; see legwh- in Indo-European roots.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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Adj. | 1. | leavened - made light by aerating, as with yeast or baking powder; often used as a combining form; "leavened bread"; "well-leavened"; "yeast-leavened breads" unleavened, unraised - made without leavening; "unleavened bread is often simply flour mixed with water" |
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
فيه خَميرَه
kynutý
syrnet
kovászos
gerbrauî
raugintasužraugtas
raudzēts
kysnutý
mayalı
leavened
(ˈlevnd) adjective (negative unleavened) containing yeast to make it rise. leavened bread.
Kernerman English Multilingual Dictionary © 2006-2013 K Dictionaries Ltd.