Chef Joost
Beschuit met Muisjes
The airy Dutch rusk sold in rolls of thirteen, twice baked until crisp, then buttered and crowned with sugared aniseed for the birth of a child.
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Casinobrood (Dutch Square Tin Loaf)
Created by
The Dutch square loaf baked under a lid, with a quiet crumb, a disciplined crust, and exactly the right shape for the tosti pan.
Breads
Dutch
Weeknight
Budget Friendly
Make Ahead
25 min
Active Time
35 min cook•3 hr 10 min total
Yield1 square loaf, about 16 slices
Some breads announce themselves by swelling proudly over the tin. Casinobrood is better behaved. It rises until the lid says enough, and that small act of restraint gives the Dutch kitchen one of its most useful loaves: square slices, fine crumb, thin crust, no drama. Very suitable for a country that likes order until dinner, then argues cheerfully over who gets the last tosti.
The name already tells you there is a room behind it. Casino here is not first a place of roulette and bad decisions, but the older European word for a club, mess, or dining room, the kind of public table where bread needed to slice cleanly, stack neatly, and feed people without crumbs behaving like confetti. But let me tell you a secret: this is not lesser bread because it is tidy. A good casinobrood is the opposite of careless factory white. It is soft because milk and butter soften it, even because the closed tin trains it, and useful because usefulness is a virtue, not a surrender.
The method is plain, and it should be. Knead until the dough is elastic, let it rise without rushing, press out the large bubbles before shaping, and bake it in a lidded pullman tin so the loaf learns its square manners. Hou het altijd simpel, always keep it simple. If your reward is a slice that browns evenly in butter and holds molten cheese without collapsing, you have understood the whole argument.
Casinobrood is the Dutch version of the lidded sandwich loaf known elsewhere as pain de mie or Pullman bread, baked in a closed tin to produce a square form, thin crust, and fine crumb. In Dutch usage the word casino also retained older European meanings connected to club rooms, messes, and public dining, which suits a loaf designed for neat service rather than rustic display. Its twentieth-century popularity grew with sliced bread, lunchrooms, and the domestic tosti, where square, even slices became a practical virtue.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
strong white bread flour
Quantity
500g
whole milk
Quantity
300ml
lukewarm
instant yeast
Quantity
7g
fine salt
Quantity
10g
caster sugar
Quantity
20g
unsalted butter
Quantity
40g
softened
butter or neutral oil for the tin
Quantity
as needed
| Ingredient | Quantity |
|---|---|
| strong white bread flour | 500g |
| whole milklukewarm | 300ml |
| instant yeast | 7g |
| fine salt | 10g |
| caster sugar | 20g |
| unsalted buttersoftened | 40g |
| butter or neutral oil for the tin | as needed |
Equipment Needed
- •Lidded pullman loaf tin, about 23 x 10 x 10cm
- •Large mixing bowl
- •Bench scraper
- •Wire cooling rack
Instructions
- 1
Mix the dough
Put the flour, yeast, salt, and sugar in a large bowl, keeping the salt and yeast on opposite sides until you mix. Add the lukewarm milk and softened butter, then bring everything together into a soft dough. It should feel slightly tacky, not wet; casinobrood needs tenderness, but it must still hold its shape.
- 2
Knead until elastic
Knead for 10 to 12 minutes by hand, or 7 to 8 minutes in a stand mixer on low speed, until the dough is smooth, elastic, and springs back when pressed. This is where the fine crumb begins. Lazy kneading leaves large holes, and large holes are not useful when the cheese starts melting.
If the dough sticks badly, rest it for 10 minutes before adding more flour. Rest is often better than correction; the flour will drink in the milk if you give it a moment. - 3
First rise
Place the dough in a lightly greased bowl, cover it, and let it rise until doubled, about 1 to 1 1/2 hours depending on your kitchen. Don't chase the clock. A cool Dutch kitchen in February and a warm one in July are not the same kitchen, for obvious reasons.
- 4
Shape the loaf
Grease a lidded pullman tin, about 23 x 10 x 10cm. Turn the dough out, press it gently into a rectangle to knock out the large bubbles, then roll it up tightly from the short side, pinching the seam closed. Lay it seam-side down in the tin. The tight roll gives you an even slice from heel to heel.
- 5
Prove under watch
Slide the lid on most of the way, leaving a small gap so you can check the dough. Let it rise until it sits about 2cm below the top of the tin, usually 45 to 60 minutes. Close the lid fully before baking. If the dough reaches the lid before the oven is ready, it will press itself too hard against the roof and the crumb will turn dense.
- 6
Bake square
Bake at 200C for 30 to 35 minutes with the lid on. Remove the loaf from the tin at once and tap the base; it should sound hollow. If it sounds dull, return it to the oven without the tin for 5 minutes more. Cool completely before slicing, because a warm loaf is still setting inside, however persuasive the butter may look.
Chef Tips
- •Use a proper lidded pullman tin if you can. A normal loaf tin makes good bread, but not casinobrood; the lid is the whole square argument.
- •For tostis, slice the loaf the next day. Fresh bread is lovely, but yesterday's even crumb browns better, holds cheese better, and behaves better in the pan.
- •Whole milk matters here. Water makes a leaner loaf with a tougher crust, while milk gives the soft crumb and gentle browning that this bread is meant to have.
Advance Preparation
- •The loaf keeps well for 3 days wrapped at room temperature; slice only what you need so the crumb stays soft.
- •For make-ahead tostis, slice the cooled loaf and freeze the slices with parchment between them. Toast or grill straight from frozen.
- •The first rise can be done overnight in the refrigerator; bring the dough back toward room temperature before shaping.
Frequently Asked Questions
Nutrition Information
1 serving (about 50g)
Calories
150 calories
Total Fat
3 g
Saturated Fat
2 g
Trans Fat
0 g
Unsaturated Fat
1 g
Cholesterol
8 mg
Sodium
255 mg
Total Carbohydrates
25 g
Dietary Fiber
1 g
Sugars
2 g
Protein
5 g
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