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Pain brié
Traditional Normandy bread From Wikipedia, the free encyclopedia
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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.
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (March 2013) |
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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.
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