Bread-Bakers v109.n008.2

I'm sorry I've taken so long to reply but I keep forgetting...

I have found in my yrs of baking breads that if you use milk (at 
least half the liquid), more yeast, use all purpose flour and keep 
your dough slack you will get a very soft, fluffy inside.  At least 
this works for me.

HTH,
Margaret