Zwieback is a twice-baked, crunchy toast often served to children and the sick. It is durable and easy to digest, and can be sweetened or eaten plain. It is also used as a snack or appetizer and can be made at home.
Zwieback is a very crunchy form of toast that is often served to children and the invalids because it is easy to digest. This bread typically includes eggs, adding nutritional value to the loaf, and is often sweetened to make it more palatable. Many markets carry zwieback and they can also be easily made at home. More classically, zwieback is eaten plain, although some people like to dip it into soups or warmed milk.
Baked twice
The word “zwieback” comes from Middle High German and means “twice cooked”. Zwieback tends to be very durable and spoils slowly, especially when kept in an airtight container or stored in the refrigerator. Zwieback is long lasting, so many cooks like to make a big batch and freeze a few for later use.
Doing zwieback is quite simple. First, bread is made normally, typically using a rich dough that includes eggs and might include whole grains for added nutrition. After the loaf bakes and cools, it is cut up and baked again until the slices are golden brown and very crispy. After these slices cool, they can be stored, ideally in an airtight container, and used as needed.
popular uses
Teething babies often like zwieback because it provides a texture that can ease sore gums and help new teeth break through the gums. Some parents also use zwieback as a snack or treat to distract their kids at parties and dinners, because a piece of zwieback can be quite busy to eat, for kids who love this food. Several baby food companies also sell zwieback specially designed for babies, in slices small enough for an infant to easily hold.
In addition to being used for children, zwieback can also make a good snack for the disabled because it’s mild, easy to digest, and feels like solid food in the stomach, which can help make people feel better when they’re feeling a little sick. Zwieback can also be used in things like appetizers, in which case it’s often called Melba toast. One benefit of using zwieback for appetizers and entrees is that the bread will stay crunchy rather than become soggy, because it was baked twice.
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