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.

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Pullman bread is indeed named after its use in the Pullman railway cars, where its square shape was ideal for efficient storage and slicing. In France, it is called pain de mie, highlighting its soft, crumb-dominant nature with minimal crust.

Pullman Bread Is So Called Because of Its Former Use