leavened

leav·en  (lvn)

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.

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[Middle English, from Old French levain, from Vulgar Latin *levmen, from Latin levre, to raise; see leg^wh- in Indo-European roots.]

Thesaurus

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"

Translations

leavened

adj leavened [ˈlevnd]

(negativeunleavened) containing yeast to make it rise leavened bread. suurdeeg فيه خَميرَه заквасен kynutý syrnet gesäuert ζυμωμένος με μαγιά con levadura hapendatud خمیرمایه داشتن hapatettu levé כּוֹלֵל שְׁמָרִים खमीरा uzdigao kovászos mengandung ragi gerbrauð (lievitato) 発酵させた 효모가 든 raugintas, užraugtas raudzēts yang mengandungi ragi zuurdeeg bakt med gjær zaczyniony levedado dospit дрожжевой kysnutý vzhajan koji sadrži kvasac med surdeg, syrad ที่มียีสต์ mayalı 經發醇的 на дріжджах, на заквасці تخمیر شدہ nở 经发醇的