Pain brié
From Wikipedia, the free encyclopedia
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 kneeding period and a beating of the dough, which tightens it, producing a heavy, yeasted bread with a tight crumb.
The name "brie" was once believed to have come about because the bread was thought to have been kneeded with Brie (cheese).
[edit] 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.