zwieback

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zwie·back

 (swē′băk′, -bäk′, swī′-, zwē′-, zwī′-)
n.
A usually sweetened bread first baked as a loaf and later cut into slices and toasted.

[German : zwie-, twice (from Middle High German zwi-, from Old High German; see dwo- in Indo-European roots) + backen, to bake (from Middle High German, from Old High German bahhan, backan).]

zwieback

(ˈzwaɪˌbæk; ˈzwiː-; German ˈtsviːbak)
n
(Cookery) a small type of rusk, which has been baked first as a loaf, then sliced and toasted, usually bought ready-made
[German: twice-baked]

zwie•back

(ˈzwaɪˌbæk, -ˌbɑk, ˈzwi-, ˈswaɪ-, ˈswi-)

n.
an egg bread, often sweetened, that is baked, sliced and dried, then baked again until crisp.
[1890–95, Amer.; < German: twice-baked =zwie twice + -back, derivative of backen to bake. See twi-, bake; compare biscuit]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.zwieback - slice of sweet raised bread baked again until it is brown and hard and crispzwieback - slice of sweet raised bread baked again until it is brown and hard and crisp
toast - slices of bread that have been toasted
Translations