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Related to zwieback: zwieback toast
zwie·back(swē′băk′, -bäk′, swī′-, zwē′-, zwī′-)
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).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
zwieback(ˈzwaɪˌbæk; ˈzwiː-; German ˈtsviːbak)
(Cookery) a small type of rusk, which has been baked first as a loaf, then sliced and toasted, usually bought ready-made
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
zwie•back(ˈzwaɪˌbæk, -ˌbɑk, ˈzwi-, ˈswaɪ-, ˈswi-)
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]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.