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.
The name "brie" was once believed to have come about because the bread was thought to have been kneaded with Brie (cheese).
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