Pain brié
traditional Normandy bread
Pain brié (French pronunciation: [pɛ̃ bʁije]) 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.
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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This entry incorporates text from “Pain brié” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.