ThePullman loaf,sometimes called the "sandwich loaf"or" pan bread ", is a rectangular loaf ofwhite breadbaked in a long, narrow, lidded pan. The French term for this style of loaf ispain de mie,or, less commonly,pain anglais.[1]
 SourdoughPullman loaf | |
| Type | Bread |
|---|---|
| Place of origin | United Kingdom United States |
| Main ingredients | Flour |
European breadmakers began using square lidded pans in the early 19th century to minimize crust. Railway service pioneerGeorge Pullmanchose the loaf for use on hisPullman railcarsfor 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
edit
- Bread pan
- Sandwich bread
- Sliced bread,with the whole loaf of bread sliced at once by machine, first used in 1928
References
edit- ^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.ISBN978-0-19-530796-2.