If you struggle to achieve the perfect slice when cutting bread, you need to follow these simple tips for a beautifully even slice of bread.

The story of sliced bread illustrates the freedom Americans have to act on preferences, whether those are for convenience, taste, or tradition.

Arranging your canned dough in a loaf pan gives you the presentation of a crusty loaf of bread, with the soft, stretchy texture of Pillsbury. Plus, peeling a hunk of biscuit off of a larger mass ...

4. Proof the dough again. Drop the dough, seam-side down into a buttered eight-inch loaf pan or onto a parchment paper-lined sheet pan. Cover the dough loosely in plastic wrap or in a plastic bag.

The Perfect Loaf says a warm kitchen is the best place for the bacteria and yeast in the bread to ferment, suggesting that a spot between 75°F and 78°F is ideal.