Bread-Bakers v111.n019.4

Generally, bread recipes with more fat tend to come out softer.  So 
you might try adjusting your recipes, using milk instead of water or 
adding oil or butter.  Or look for recipes that already use them.

My gut also tells me that faster rises are going to have a softer 
crust than those artisan loaves with really long, slow rises.  So 
maybe use a little more yeast and make sure that you've got a nice 
warm place for the dough to rise quickly.

Dave Barrett