Zwieback

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Zwieback
Zwieback-1.jpg
TypeBread
Place of originGermany
Region or stateEast Prussia
Main ingredientsflour, eggs, sugar
Cookbook:Zwieback  Zwieback
 
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Zwieback
Zwieback-1.jpg
TypeBread
Place of originGermany
Region or stateEast Prussia
Main ingredientsflour, eggs, sugar
Cookbook:Zwieback  Zwieback

Zwieback is a form of rusk eaten in Norway, Germany, Austria and Italy, it is a type of crisp, sweetened bread, made with eggs and baked twice. It originated in East Prussia. The Mennonites brought Zwieback to the Russian Empire; during and after the Russian Revolution, when many fled, they brought Zwieback to Canada, the United States and other parts of the world.

It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast.[1] Zwieback is commonly used to feed teething children,[1] and as the first solid food for patients with an upset stomach.

The name comes from German zwei ("two") or zwie ("twi-"), and backen, meaning "to bake".[2] Zwieback hence literally translates to "twice-baked".

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