The size of your loaf pan matters.
If your loaf pan is too small, then your bread may spill over the edges of the pan creating, at worst, a volcano like eruption of bread dough, or at best, some tearing of the bread as it cools.
If you loaf pan is too large, then your bread will be short and squatty.
The Finally Really Good Sandwich Bread and the Irish Cousin bread were written for a 10″x5″x3″ loaf pan. I use the Chicago Metallic pan below.
The No Corn For Me Bread has worked best in a 9x9x4 Pullman pan baked without the top cover. I very much want to buy the Pullman pan below. I’ve read very interesting things about these pans, including that the fine crumb of commercial breads is at least partially a result of baking the bread in covered Pullman pan.