Pullman loaf

Sourdough Pullman loaf
Type	Bread
Place of origin	United Kingdom United States
Main ingredients	Flour

ThePullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a rectangular loaf ofwhite bread baked in a long, narrow, lidded pan. The French term for this style of loaf ispain de mie, or, less commonly,pain anglais.^[1]

European breadmakers began using square lidded pans in the early 19th century to minimize crust. Railway service pioneerGeorge Pullman chose the loaf for use on hisPullman 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]

• Bread pan
• Sandwich bread
• Sliced bread, with the whole loaf of bread sliced at once by machine, first used in 1928

• Yeast breads
• American breads
• British breads
• Pullman Company

• Articles with short description
• Short description matches Wikidata
• Articles containing French-language text