Zwieback
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eggs, sugar | |
Zwieback (German:
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,
The name comes from
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
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
- Biscotti
- Brandt (company)
- Russian Mennonite zwieback (Tweebak)
- Toast
- Russian Mennonite
- Rusk
- Mennonite cuisine
References
- ^ 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
- ^ ISBN 0-934672-89-X
- ISBN 9781932604276.
- ^ "Faspa Country: a Herbert story". Archived from the original on 2013-01-15. Retrieved 2012-06-24.