Zwieback (German:[ˈt͡sviːbak]ⓘ) is a form of rusk eaten in Austria, Belgium, Bosnia-Herzegovina, Bulgaria, Croatia, France, Germany, Greece, Italy, Luxembourg, The Netherlands, North Macedonia, Poland, Scandinavia, Serbia, Slovenia, Switzerland and Turkey. It is a type of crisp, sweetened bread, made with eggs and baked twice. It originated in East Prussia. According to Fabian Scheidler, Albrecht von Wallenstein invented zwieback to feed his mercenary army during the Thirty Years' War.[1] The Mennonites brought Zwieback to the Russian Empire; before the Russian Revolution, when many emigrated to the west, they brought Zwieback to Canada, the United States and other parts of the world.
There are two types of zwieback. One type is made by pinching round pieces of dough, placing one piece on top of another, pressing them together by pushing a finger down through both pieces. It is then baked and served as warm soft rolls. This type is identified with Mennonites. The other type is a bread sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast.[2]Zwieback is commonly used to feed teething babies [2] and as the first solid food for patients with an upset stomach.
The name comes from Germanzwei ("two") or zwie ("twi-"), and backen, meaning "to bake".[3]Zwieback hence literally translates to "twice-baked". The French and Italian names, respectively, biscotte and fette biscottate have the same origin, biscotto (biscuit), which also means twice ("bis-") baked (-"cotto"). The Slovene name is prepečenec which would imply baked over ordinary or overbaked. The Serbo-Croatian name is dvopek which, again, is literally twice (dvo) baked (pek).
Russian Mennonite zwieback, called Tweebak in Plautdietsch, 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 is baked Saturday and eaten Sunday morning and for afternoon Faspa (Standard German: "Vesper"),[4] a light meal.[5][6]
This zwieback originated in the port cities of the Netherlands or Danzig, where toasted, dried buns were used to provision ships. Mennonite immigrants from the Netherlands, who settled in around Danzig in West Prussia continued this practice and brought it to Russia, when they migrated to new colonies in what is today Ukraine.[4]
Traditionally, zwieback are made using lard instead of butter or a mixture of the two. As such, zwieback is very rich and does not need butter when being eaten, although jelly or jam both go quite well. Many zwieback recipes do not use modern units of measurement, instead relying on anecdotal measurements handed down through the generations.
Look up zwieback in Wiktionary, the free dictionary.
^Fabian Scheidler, The End of the Megamachine: A Brief History of a Failing Civilization, Washington: Zero Books, 2020, p. 103. Scheidler references Robert Rebitsch, Wallenstein: Biographie eines Machtmenschen, Vienna, 2010, p. 132.
^ ab. Archived from the original on 2016-08-26. Retrieved 2008-04-05.
^zwieback – Health Information About zwieback | Encyclopedia.com: Dictionary Of Food and Nutrition
^ abVoth, Norma Jost, "Mennonite Foods & Folkways from South Russia, Volumes I", pp. 35–55. Good Books, 1990. ISBN0-934672-89-X
^Wiese, Luella Toevs (1993-01-01). Franz Toevs and His Descendants. Tennessee Valley Publishing. p. 14. ISBN9781932604276.
^"Faspa Country: a Herbert story". Archived from the original on 2013-01-15. Retrieved 2012-06-24.
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zwieback, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, september, 2019, . This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Zwieback news newspapers books scholar JSTOR September 2019 Learn how and when to remove this message Zwieback German ˈt sviːbak is a form of rusk eaten in Austria Belgium Bosnia Herzegovina Bulgaria Croatia France Germany Greece Italy Luxembourg The Netherlands North Macedonia Poland Scandinavia Serbia Slovenia Switzerland and Turkey It is a type of crisp sweetened bread made with eggs and baked twice It originated in East Prussia According to Fabian Scheidler Albrecht von Wallenstein invented zwieback to feed his mercenary army during the Thirty Years War 1 The Mennonites brought Zwieback to the Russian Empire before the Russian Revolution when many emigrated to the west they brought Zwieback to Canada the United States and other parts of the world ZwiebackTypeBreadPlace of originGermanyRegion or stateEast PrussiaMain ingredientsFlour eggs sugar Media Zwieback There are two types of zwieback One type is made by pinching round pieces of dough placing one piece on top of another pressing them together by pushing a finger down through both pieces It is then baked and served as warm soft rolls This type is identified with Mennonites The other type is a bread sliced before it is baked a second time which produces crisp brittle slices that closely resemble melba toast 2 Zwieback is commonly used to feed teething babies 2 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 3 Zwieback hence literally translates to twice baked The French and Italian names respectively biscotte and fette biscottate have the same origin biscotto biscuit which also means twice bis baked cotto The Slovene name is prepecenec which would imply baked over ordinary or overbaked The Serbo Croatian name is dvopek which again is literally twice dvo baked pek Russian Mennonite Zwieback editMain article Russian Mennonite zwieback Russian Mennonite zwieback called Tweebak in Plautdietsch 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 is baked Saturday and eaten Sunday morning and for afternoon Faspa Standard German Vesper 4 a light meal 5 6 This zwieback originated in the port cities of the Netherlands or Danzig where toasted dried buns were used to provision ships Mennonite immigrants from the Netherlands who settled in around Danzig in West Prussia continued this practice and brought it to Russia when they migrated to new colonies in what is today Ukraine 4 Traditionally zwieback are made using lard instead of butter or a mixture of the two As such zwieback is very rich and does not need butter when being eaten although jelly or jam both go quite well Many zwieback recipes do not use modern units of measurement instead relying on anecdotal measurements handed down through the generations See also edit nbsp Food portal Biscotti Brandt company Russian Mennonite zwieback Tweebak Toast Russian Mennonite Rusk Mennonite cuisineReferences edit nbsp Wikimedia Commons has media related to Zwieback nbsp Look up zwieback in Wiktionary the free dictionary Fabian Scheidler The End of the Megamachine A Brief History of a Failing Civilization Washington Zero Books 2020 p 103 Scheidler references Robert Rebitsch Wallenstein Biographie eines Machtmenschen Vienna 2010 p 132 a b Zwieback Medical Dictionary Definition Archived from the original on 2016 08 26 Retrieved 2008 04 05 zwieback Health Information About zwieback Encyclopedia com Dictionary Of Food and Nutrition a b Voth Norma Jost Mennonite Foods amp Folkways from South Russia Volumes I pp 35 55 Good Books 1990 ISBN 0 934672 89 X Wiese Luella Toevs 1993 01 01 Franz Toevs and His Descendants Tennessee Valley Publishing p 14 ISBN 9781932604276 Faspa Country a Herbert story Archived from the original on 2013 01 15 Retrieved 2012 06 24 nbsp This German cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Zwieback amp oldid 1208634427, wikipedia, wiki, book, books, library,
