Since this recipe calls for 3 cups of flour and is a high-riser, I suggest you use a 9x5-inch loaf pan or a 9x4x4-inch Pullman pan. If you have a dark pan, use that one for a darker crust color. In my experience, when the sides and bottom of the loaf are darker, they are also stronger. Since this is a light and fluffy loaf, the sturdier sides help support the bread, especially when slicing it. In the picture below, the bread on the left was baked in a shiny pan. The bread on the right was baked in a black pan. Everything else was the same.