Zwieback
From Wikipedia, the free encyclopedia
Zwieback is a kind of sweetened bread, usually fortified with eggs. It is initially baked as a loaf and then sliced and toasted forming a crisp biscuit or rusk. Its name is derived from 19th century German and is translated as twice bake.
Due to its long storage life it has been a fundamental food for seafaring and the military.
Russian Mennonite zwieback is a bread roll formed from two pieces of dough that are pulled apart when eaten. Placing the two balls of dough one on top of the other so that the top one does not fall off during the baking process is part of the art and challenge that must be mastered by the baker. Traditionally, zwieback are baked Saturday and eaten Sunday morning and for afternoon Faspa. Roasted zwieback will last indefinitely and were used for food supplies on journeys .
Nabisco brand also manufactures zwieback toast for toddler consumption.
[edit] See also
[edit] References
- ↑ Voth, Norma Jost, "Mennonite Foods & Folkways from South Russia, Volumes I", pp. 35-55. Good Books, 1990. ISBN 0-934672-89-X
 |
This bread-related article is a stub. You can help Wikipedia by expanding it. |
