A long and narrow (about 13 by 4 by 4 inches) loaf pan with a cover that slides on. It's used specifically for baking bread (called a pullman loaf or pain de mie). Because the bread bakes in a confined space, the texture is firm and fine and the crust soft, both of which make it perfect for canapés, melba toast and the like. The word "pullman" describes something long and narrow in design (as in the railroad Pullman car, or the luggage called the Pullman case), and is so named after George Mortimer Pullman, 19th century American industrialist and inventor. See also cookware and bakeware materials.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Pan-Seared Sole with a White Wine Mustard Sauce and Zucchini Fritters and Rice Almandine with Cranberries
- Pan-Roasted Chicken Breasts with a Chasseur Sauce
- Pan Roasted Cod, Shiitake Quinoa, Oven Roasted Tomato and Sauteed Arugula with Bacon Balsamic Vinaigrette and Sweet Summer Corn Milk
- Pan Seared Duck with Red Chile Pear Sauce, Bourbon-Brown Sugar Asian Pear Relish and Potato-Blue Cheese Cakes
- Pan-seared Scrod with Romano Mashed Potatoes and Asparagus and Fresh Vegetables with a Crispy Bread Crumb Topping