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Origin and history of brioche
brioche(n.)
enriched type of French bread, 1824, from French brioche (15c.), from brier "to knead the dough," Norman form of broyer "to grind, pound," from Proto-Germanic *brekan "to break" (from PIE root *bhreg- "to break"). It is attested by 1840 as "round or stuffed cushion for the feet to rest on."
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