Bread with evaporated milk
I made the perfect sandwich loaf bread with this recipe: http://www.tasteofhome.com/Recipes/Soft-Pumpkin-Yeast-Bread 
I don't know what it is about it, but it's the only sandwich loaf I've ever made that wasn't too grainy, too soft & crumbly in the middle, or had some other flaw. It was perfect.
I don't know if it was the bread flour or the evaporated milk that gave it such smoothness ... but I gave some to my priest and he told me I could sell this bread by the truckload.
I'd like to get a bread with the exact same consistency as this one ... with another flavor besides pumpkin. Like maybe a tomato basil bread.
Does anyone have any advice on how I might do that?