Heat the milk to about 44°C (110°F). It should feel warm but not hot when you touch it. Warm milk helps activate the yeast and jump-start fermentation, giving your bread a lighter, more even rise. If the milk is too hot, it can kill the yeast and prevent the dough from rising properly.

In a stand mixer fitted with a dough hook, combine the flour, warm milk, salt, yeast, and sugar. Start on low speed and mix until the dough begins to come together. At this stage, it will look rough and slightly shaggy. You’re simply hydrating the flour so the gluten can begin to form.

Cut the butter into small cubes. Add a few pieces at a time, allowing each piece to mix in fully before adding more. The gradual addition ensures that the fat coats the gluten strands slowly, resulting in a dough that’s soft, elastic, and not greasy. This step is key for that fine, even crumb typical of casino brood.

Once all the butter is added, increase the speed to medium and knead for about 10 minutes. The dough should become smooth, slightly tacky, and stretchy. Proper kneading builds the gluten structure, which traps air and gives your bread its height and tenderness.

Transfer the dough to your work surface. Cup your hands around it and gently pull it toward you to create surface tension — this keeps the dough tight and helps it rise upward rather than outward. Place it seam-side down in a lightly greased bowl, cover with a damp towel, and let it rise for 40 minutes in a warm, draft-free spot.

Turn the dough onto your work surface, seam-side up, and gently press out the air bubbles. Flatten it into a large circle, then fold the left and right sides toward the center so it forms a trapezoid shape. Roll the dough from the narrow edge toward the wide edge, pressing gently to seal each layer. This creates surface tension and aligns the gluten structure, leading to a tighter, more even crumb. Place the rolled dough seam-side down on a baking sheet, cover with a damp towel, and let it rise for 40 minutes.

While the dough rests, butter the inside of your Pullman or casino brood pan thoroughly — including the corners and inside of the lid. This ensures the loaf releases easily and prevents sticking at the edges.

After the second rise, place the dough seam-side up again. Gently press it into a long rectangle, removing any large air pockets. Fold the sides inward to form another trapezoid, then roll tightly from the narrow edge to the wide edge, sealing the seam by pinching it closed. The roll should be roughly the same length as your loaf pan.

Place the dough seam-side down into the prepared pan. Slide the lid on and let it rise for 1 hour in a warm, draft-free space. During this rise, the dough will expand to fill the corners of the pan, creating the classic straight-edged shape.

While the dough completes its final rise, preheat your oven to 210°C (410°F). Starting hot helps the bread rise quickly in the oven — the “oven spring” — before the crust sets.

Remove the pan from the oven and carefully slide off the lid. Turn the loaf out right away onto a wire rack to prevent condensation from softening the crust. Allow it to cool completely before slicing — cutting too early can compress the crumb and make the bread gummy.