zwieback

[ zwahy-bak, -bahk, zwee-, swahy-, swee-; German tsvee-bahk ]

/ ˈzwaɪˌbæk, -ˌbɑk, ˈzwi-, ˈswaɪ-, ˈswi-; German ˈtsviˌbɑk /

noun

a special egg bread made into rusks.

Nearby words

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. 2019

Examples from the Web for zwieback

At end of 11th month add 1-2 pieces of stale bread, toast or zwieback.
Dietetics for Nurses|Fairfax T. Proudfit
Zwieback is bread sliced, and dried in a moderate oven until light brown.
Alcohol: A Dangerous and Unnecessary Medicine, How and Why|Martha M. Allen
Serve immediately on moistened slices of zwieback, with baked tomatoes when convenient.
The Laurel Health Cookery|Evora Bucknum Perkins
Serve on slices of zwieback which have been dipped in hot water.
The Vegetarian Cook Book|E. G. Fulton

She must be sure and pack her prayer books and Bible, and twenty pounds of zwieback at the least.
The Promised Land|Mary Antin

British Dictionary definitions for zwieback

zwieback

/ (ˈzwaɪˌbæk, ˈzwiː-, German ˈtsviːbak) /

noun

a small type of rusk, which has been baked first as a loaf, then sliced and toasted, usually bought ready-made

Word Origin for zwieback

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

zwieback

1894, from German Zweiback "biscuit," literally "twice-baked," from zwei "two, twice" + backen "to bake;" loan-translation of Italian biscotto (see biscuit).