zwieback
[zwahy-bak, -bahk, zwee-, swahy-, swee-; German tsvee-bahk]
- a special egg bread made into rusks.
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Origin of zwieback
Dictionary.com Unabridged
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
Examples from the Web for zwieback
Historical Examples
Serve on slices of zwieback which have been dipped in hot water.
The Vegetarian Cook BookE. G. Fulton
Lay slices of zwieback in a deep dish with salt and bits of butter.
The Laurel Health CookeryEvora Bucknum Perkins
Bread, cracker or zwieback crumbs may be substituted for potato or rice.
The Laurel Health CookeryEvora Bucknum Perkins
When cold cut in slices, and toast in the same manner as zwieback.
The Hotel St. Francis Cook BookVictor Hirtzler
A Russian-iron bread-pan holding one loaf is best for Zwieback.
The Myrtle Reed Cook BookMyrtle Reed
zwieback
- a small type of rusk, which has been baked first as a loaf, then sliced and toasted, usually bought ready-made
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Word Origin
German: twice-baked
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
Word Origin and History for zwieback
n.
1894, from German Zweiback "biscuit," literally "twice-baked," from zwei "two, twice" + backen "to bake;" loan-translation of Italian biscotto (see biscuit).
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Online Etymology Dictionary, © 2010 Douglas Harper