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 bread-related article is a stub.