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.
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (March 2013) |
References
- 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.
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |
Wikiwand in your browser!
Seamless Wikipedia browsing. On steroids.
Every time you click a link to Wikipedia, Wiktionary or Wikiquote in your browser's search results, it will show the modern Wikiwand interface.
Wikiwand extension is a five stars, simple, with minimum permission required to keep your browsing private, safe and transparent.
