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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
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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
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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.
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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
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continued this practice and brought it to Russia, when they migrated to new colonies in what is today
Ukraine.
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Voth, Norma Jost, "Mennonite Foods & Folkways from South Russia, Volumes I", pp. 35–55. Good Books, 1990.
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zwieback – Health
Information About zwieback | Encyclopedia.com: Dictionary Of Food and Nutrition
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hence literally translates to "twice-baked". The French and
Italian names, respectively,
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babies and as the first solid food for patients with an upset stomach.
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The End of the
Megamachine: A Brief History of a Failing Civilization
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bread sliced before it is baked a second time, which produces crisp,
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This zwieback originated in the port cities of the
Netherlands or
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immigrants from the
Netherlands, who settled in around Danzig in
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which would imply baked over ordinary or overbaked. The
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invented zwieback to feed his mercenary army during the
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Saturday and eaten Sunday morning and for afternoon
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504:Wallenstein: Biographie eines Machtmenschen
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392:(Standard German: "Vesper"), a light meal.
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520:"Zwieback – Medical Dictionary Definition"
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109:Learn how and when to remove this message
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414:Traditionally, zwieback are made using
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47:adding citations to reliable sources
375:Russian Mennonite zwieback, called
644:. You can help Knowledge (XXG) by
574:Wiese, Luella Toevs (1993-01-01).
353:which, again, is literally twice (
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247:. According to Fabian Scheidler,
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600:"Faspa Country: a Herbert story"
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459:Russian Mennonite zwieback
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365:Russian Mennonite Zwieback
299:is commonly used to feed
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243:twice. It originated in
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640:-related article is a
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16:Central European toast
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706:German cuisine stubs
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215:[ˈt͡sviːbak]
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196:Media: Zwieback
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293:melba toast
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486:References
385:bread roll
343:prepečenec
257:Mennonites
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58:"Zwieback"
461:(Tweebak)
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357:) baked (
449:Biscotti
427:See also
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349:name is
341:name is
335:biscotto
327:biscotte
323:Zwieback
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273:Zwieback
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329:and
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