This article may require copy editing for grammar, style, cohesion, tone, or spelling. (January 2018) (Learn how and when to remove this template message)
|Place of origin||United Kingdom|
|Region or state||Scotland|
|Cookbook: Pan loaf Media: Pan loaf|
|Place of origin||United States|
|Cookbook: Pullman loaf Media: Pullman loaf|
|Place of origin||France|
|Cookbook: Pain de mie Media: Pain de mie|
A pan loaf is a style of bread loaf baked in a pan or tin. It is the most common style available in the United Kingdom, though the term itself is predominantly Scottish and Northern Irish so as to differentiate it from the plain loaf. It was once more expensive than the then more common plain loaf. Hence, to speak with a pan loafy voice is to speak in a posh or affected manner.
The pan loaf has a soft pale brown crust all round the bread, in contrast to a plain loaf's darker crust only at the top and bottom.
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. In the United States, many popular mass-produced sliced breads are actually pullman loaves; the slice of such breads is frequently square, with four straight crusts.
The name "Pullman" was derived from its use in the compact 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, the loaves were selected by Pullman for use on his trains. Three Pullman loaves occupied the same space as two standard round-topped loaves, thus maximizing the use of space in the small Pullman kitchen.
Pain de mie is a type of soft, white or brown bread, mostly sold sliced and packaged. "Pain" in French means "bread", and "la mie" refers to the soft part of bread, called the crumb. In English, pain de mie is most similar to pullman loaf or regular sandwich bread. This bread usually has sugar in it, which makes it sweeter than most French breads. This bread is usually used for making sandwiches or for toasting. It can be baked in a sealed pan, which prevents crust from forming. If not baked in a sealed pan, the crust can be cut off (as done in factories before packaging). Pain de mie is sold in rounded or rectangular shapes.
- Sandwich bread
- Sliced bread, with the whole loaf of bread sliced at once by machine, first used in 1928
- M. Malouin (1767) Descriptions des arts du meunier, du vermicelier et du boulenger , p.221, L'Académie des Sciences (French)
- Robinson, Mairi (1985). The Concise Scots Dictionary. Aberdeen University Press. p. 472. ISBN 0-08-028492-2.
- "Useful Scots Words: Pan Loaf". Caledonian Mercury. Retrieved 28 June 2012.
- Montagne, Prosper. Larousse Gastronomique. New York:Crown Publishers, 1961
- Oliver, Lynne. "Pullman Loaf." Food Timeline. N.p., 1999. Web. http://www.foodtimeline.org/foodbreads.html#pullman
- Smith, Andrew F. (2007). The Oxford Companion to American Food and Drink. Oxford University Press. p. 482. ISBN 978-0-19-530796-2.
- "Pain de mie" (2015) Meilleur du Chef (French)
|This bread-related article is a stub. You can help Wikipedia by expanding it.|