 | This article includes a
list of references,
related reading, or
external links, but its sources remain unclear because it lacks
inline citations. (March 2013) |
 | |
| Type | Bread |
|---|---|
| Place of origin | France |
| Region or state | Normandy |
| Main ingredients | Flour, water, baker's yeast |
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.
- 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.
French breads | |
|---|---|
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |
| This article includes a
list of references,
related reading, or
external links, but its sources remain unclear because it lacks
inline citations. (March 2013) |
|
| |
| Type | Bread |
|---|---|
| Place of origin | France |
| Region or state | Normandy |
| Main ingredients | Flour, water, baker's yeast |
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.
- 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.
French breads | |
|---|---|
|
| This bread-related article is a stub. You can help Wikipedia by expanding it. |