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)

Pain brié

Type	Bread
Place of origin	France
Region or state	Normandy
Main ingredients	Flour, water, baker's yeast
Media: Pain brié

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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