Zwieback

New Zealand Listener, Volume 15, Issue 380, 4 October 1946, Page 27

Zwieback

Dear Aunt Daisy, I have been listening to you giving hints for saving and using scraps of bread. You are sure to know of this method, which I always use, as long as the left-over piece is big enough; but maybe you will overlook it, so here is a reminder! We always know it as "Zwieback" (I don’t know the origin of the name, but it sounds Swedish). Just PULL off (don’t cut) pieces of the bread about the size of half an egg. Put them on an oven sheet in a warm over and bake until quite crisp right through. The oven must not be hot or the bread will harden on the outside but pot in the ceftitre. This Zwieback is delicious and loved by all, old and young. Of coursé, a dab of butter makes it nicer still, but now we can’t have that the children will always munch it just. the same. I understand it is quite nutritious, too ("twice-baked bread" I have heard it calléd). It should be kept in an ait tight tin of .course. If your listeners once do this properly, they will always

have some in a tin. The fresher the: bread thé hicer, so it is Wise not to Save up a lot till it gets stale--Sincerely yours, An Aussie Listener, Very nice indeed. I believe the real American home-made Zwieback is made by cutting left-over or stale sweet buns (baker’s dough butts) in halves, éross‘wise, and baking in a slow oven (250 deg.) for neatly an hour, of till evenly browned and dried enidusioet, turning occasionally. Zwieback is also sold in America in very thin toasted squares or oblongs almost like little pieces of slightly sweet Meiba toast. These make delighttul foundations for tasty. cheese or fish spreads, and served as hors d’oeuvres.