Soda bread published containing a recipe for Soda Cake. In Europe, soda breads began to appear in the mid-19th century when bicarbonate of soda first became available for use as a raising agent. Breads, griddle cakes and scones with bicarbonate of soda, plus cream of tartar or tartaric acid became popular in Austria, Britain, Ireland and Poland. Traditional soda bread, eaten in Serbian cuisine, also uses bicarbonate of soda, particularly the traditional "česnica" (Serbian Cyrillic: Чесница), a soda bread made at Christmas. In Ireland, the flour is typically made from soft wheat, so soda bread is best made with a cake or
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