Pullman loaf
 Sourdough pullman loaf | |
| Type | Bread |
|---|---|
| Place of origin | United States |
| Main ingredients | Flour |
The pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a type of bread made with white flour and baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie, or, less commonly, pain anglais.[1]
The name "Pullman" was derived from its use in the kitchens of the Pullman railway cars. Although the Pullman Company is credited with inventing the lidded baking pans used to create the square loaves, square tin pans existed long before the railroad company. European breadmakers began using the pans in the early 18th century to minimize crust. However, George Pullman chose the loaf for use on his railcars for efficiency reasons.[2] Three Pullman loaves occupied the same space as two standard round-topped loaves, thus maximizing the use of space in the small Pullman kitchen.[3]
See also[]
- Bread pan (kitchen utensil in which bread is baked)
- Sandwich bread
- Sliced bread, with the whole loaf of bread sliced at once by machine, first used in 1928
References[]
- ^ Montagne, Prosper. Larousse Gastronomique. New York:Crown Publishers, 1961
- ^ Olver, Lynne. "Pullman Loaf". The Food Timeline.
- ^ Smith, Andrew F. (2007). The Oxford Companion to American Food and Drink. Oxford University Press. p. 482. ISBN 978-0-19-530796-2.
| American breads | |
|---|---|
| Miscellaneous | |
| |
- Yeast breads
- American breads
- Pullman Company