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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.
 | |
| Type | Bread |
|---|---|
| Place of origin | France |
| Region or state | Normandy |
| Main ingredients | Flour, water, baker's yeast |
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.
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