Bread in Europe They are very light, contain preservatives (e.g. ethyl alcohol) and have a very long shelf life (often more than a month). In Ireland it is traditionally held that the end of a loaf of bread (the "heel" of the loaf) is the best part of the loaf. Other stories and myths surround this piece of the bread in Irish mythology. Irish soda bread, developed to make the most of the soft wheat grown in Ireland, is unusual for a European bread in that it is a quick bread, using the reaction of buttermilk and baking soda rather than yeast to
Pullman loaf Pullman loaf 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