Pullman loaf
Pullman Loaf[edit | edit source]
The Pullman Loaf, also known as a sandwich loaf or pain de mie, is a type of bread that was popularized in the United States during the 19th century. The loaf is named after the Pullman Company, which was known for its railway cars. The company designed a specific type of loaf pan, known as a Pullman pan, to maximize the use of space in their small kitchens.
History[edit | edit source]
The Pullman Loaf was first created in the kitchens of the Pullman Company's railway cars. The company needed a bread that could be efficiently baked and stored in the limited space available in their kitchens. The Pullman pan was designed to create a square loaf, which could be easily stacked and stored. This led to the creation of the Pullman Loaf, a bread that is known for its square shape and soft, fine texture.
Characteristics[edit | edit source]
The Pullman Loaf is characterized by its square shape, which is achieved by baking the bread in a special Pullman pan. This pan has a sliding lid that can be closed during baking to create the loaf's distinctive square shape. The bread itself is typically white, with a soft, fine texture that is ideal for making sandwiches.
Preparation[edit | edit source]
To prepare a Pullman Loaf, the dough is first mixed and then allowed to rise. Once the dough has risen, it is shaped into a log and placed in the Pullman pan. The lid of the pan is then closed, and the bread is baked until it is golden brown and fully cooked. After baking, the bread is removed from the pan and allowed to cool before it is sliced.
Uses[edit | edit source]
The Pullman Loaf is most commonly used for making sandwiches. Its square shape and soft texture make it ideal for this purpose. However, it can also be used for making toast, French toast, and other dishes that require bread.
See Also[edit | edit source]
References[edit | edit source]
- Bread: A Baker's Book of Techniques and Recipes
- The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
- The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook
External Links[edit | edit source]
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Contributors: Prab R. Tumpati, MD