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people, for which they were taxed, but most times, the people preferred to
cook their bread at home in the embers of their own hearths, rather than
carry it to the public oven.
The custom of leavening bread dough by the addition of a ferment,
such as yeast, was also not widely practised by the people living in ancient
times. As the dough without leaven could only produce a heavy and
indigestible bread, they were careful in those days to make their bread
loaves very thin in order to ensure that they were thoroughly cooked. It was
only at the end of the sixteenth century that bakers used yeast for baking
bread.
( Adapted from “ Manners, Customs, and Dress during the Middle Ages, and
during the Renaissance Period” by Paul Lacroix.)
48. Which word in the passage has the meaning as “a piece of wood or coal
that stays red and very hot after a fire has stopped burning”?
49. Who was responsible for introducing the use of ovens into Europe?
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