zwieback

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

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

a special egg bread made into rusks.

Origin of zwieback

1890–95, Americanism; < German: twice-baked, equivalent to zwie twice + backen to bake. See twi-, bake; cf. biscuit

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

zwieback

/ (ˈzwaɪˌbæk, ˈzwiː-, German ˈtsviːbak) /

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

German: twice-baked