Pullman Bread is so Called because of its former use on long-distance Pullman trains in the United States. In France it is known as pain de mie, or “bread of crumb,” since it is characterized by having comparatively little crust. It lends itself well to regular toast, French toast, and canapés. The bread is normally baked in rectangular straight-sided pullman pans. Any covered loaf pans can be used, however, for example round cylindrical pans and fluted loaf pans. The powdered milk and the butter give a soft crumb texture to the loaf, and an easygoing eating quality.
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