Many attribute the popularity of the perfectly rectangle Pullman’s Loaf to the train cart and that era of travel, not only because it fit better in the space of the club car kitchen, but also because it was ideal for professional looking canopies, finger sandwiches, and toast tips. The bread had a light texture and exceptional crumb. At the time, it was considered some of the finest bread in the country.
According to the food Historian Elisabeth David, despite this bread’s strong ties to the railway Pullman car, it actually began historically in the early 1800’s in Europe. Bakers there were using square pans with a sliding lid to create loaves of bread with a steamed minimal crust and fine texture. This bread was called “pain de mie”, meaning the crumb on the inside was more important than the crust. In Europe it quickly became the bread of choice for canapes, croutons, bread crumbs and toast to be served with the finest tea. Using Panhandle Milling White Whole Wheat Flour Blend one can have the texture of white bread with the added nutritional benefits of the addition of whole grain.