Bread-Bakers v100.n029.8

I have a question for all of you bread bakers!  I like to use
prune/applesauce purees in my bread machine recipes...(to substitute for
the oil.)  The breads also rise well, have a good texture, slice well,
etc.  However, they tend to taste "dry" by the following day.  Maybe I'm
not storing the bread correctly or maybe this is just a hazard of trying
to lower the fat content.   Do any of you have any suggestions?

Thanks!
Becky
mteacher@mindspring.com