Pain brié is a traditional Normandy bread. Its name comes from the pounding of the dough, as "brie" is derived from the Old Norman verb brier, meaning "to pound". The preparation includes a long kneading period and a beating of the dough, which tightens it, producing a heavy, yeasted bread with a tight crumb. It used to be the bread given to fishermen and sailors.

Pain brié
TypeBread
Place of originFrance
Region or stateNormandy
Main ingredientsFlour, water, baker's yeast
Pain brié

References edit

  • The Concise Larousse Gastronomique: The World's Greatest Cookery Encyclopedia, Prosper Montagne, 2003. p169.
  • The Breads of France: And How to Bake Them in Your Own Kitchen, Bernard Clayton, 2002. p88.