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.

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.