Russian Mennonite zwieback
From Wikipedia, the free encyclopedia
Russian Mennonite zwieback is a yeast 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, this type of zwieback are baked Saturday and eaten Sunday morning and for afternoon Faspa.[1]
Russian Mennonite zwieback originated in port cities of the Netherlands or Danzig, where toasted, dried buns were used to provision ships. Mennonite immigrants continued this practice centuries later.[1]
[edit] See also
[edit] References
- ^ a b 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. |
