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zwieback

[zwahy-bak, -bahk, zwee-, swahy-, swee-; German tsvee-bahk]
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noun
  1. a special egg bread made into rusks.
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Origin of zwieback

1890–95, Americanism; < German: twice-baked, equivalent to zwie twice + backen to bake. See twi-, bake; cf. biscuit
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 Book

    E. G. Fulton

  • Lay slices of zwieback in a deep dish with salt and bits of butter.

    The Laurel Health Cookery

    Evora Bucknum Perkins

  • Bread, cracker or zwieback crumbs may be substituted for potato or rice.

    The Laurel Health Cookery

    Evora Bucknum Perkins

  • When cold cut in slices, and toast in the same manner as zwieback.

  • A Russian-iron bread-pan holding one loaf is best for Zwieback.


British Dictionary definitions for zwieback

zwieback

noun
  1. 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