ZWIEBACK Meaning and
Definition
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Zwieback is a type of bread product that is typically baked twice, resulting in a crunchy texture. The word "zwieback" is of German origin, where "zwie" means "twice" and "backen" means "to bake." This traditional bread is made by first preparing a dough using ingredients such as flour, sugar, milk, eggs, and butter. The dough is then shaped into thin loaves or rolls, which are baked until they become golden brown. After cooling, the loaves or rolls are sliced into individual pieces and undergo a second round of baking to remove moisture and produce a dry, crisp texture.
Zwieback is known for its dry and crunchy nature, which makes it highly durable and less prone to spoilage. Due to this characteristic, it has been traditionally used as a snack and a travel food, as it can be easily packed and stored for extended periods. Its long shelf life has made it popular among parents as a teething biscuit for infants, as it softens when soaked in milk or water. Furthermore, its bland flavor profile makes it a suitable accompaniment for various spreads, such as butter, jam, or cheese.
The term "zwieback" can also be used more broadly to refer to similar twice-baked bread products in other cultures. However, it is commonly associated with the German-style of zwieback, which has gained recognition and popularity around the world.
Common Misspellings for ZWIEBACK
Etymology of ZWIEBACK
The word zwieback has its etymology rooted in the German language. It comes from Zwieback which is a compound word formed by combining zwie meaning twice and backen meaning to bake. In German, Zwieback literally translates to twice-baked.
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