Some of the machines tend to run hot. I have a Cuisinart, and it has that tendency. Try putting it on the light crust setting. Or try taking it out perhaps 5 to 10 minutes early. If you have an instant read thermometer (digital), pop it in and check the temp - breads are generally done at 195 - 205 degrees.
Take the loaf out promptly, and brush it with milk or butter - that will soften the crust. Leaving it in the machine, even if it has a keep warm cycle, can lead to a hard crust.
You might also want to just use the dough cycle and bake in the oven. I realize that the baking cycle is a convenience, but I'd rather use the oven than have a loaf that is hard. I also like to shape my loaves in various shapes, or bake rolls, which I prefer for sandwiches.
Check your user's manual. There should be a "troubleshooting" section that will give you some information about changes you can make. Personally, I never bake in my bread machine, but use it for my hands for mixing and kneading. Do you have the same problem with other kinds of breads or using the other settings?
I had the same problem... and they told me that I needed to use bread flour. I bought bread flour and the same thing happened. So after researching, I found out that the bread turns out best if mixed thru the dough cycle and baking it in pans in the oven. This has worked very well for me... and has allowed me to be able to shape it into loaves, making it into cinnamon bread or forming it into hamburger rolls/buns. My recipe for amish white bread is in the recipe section. It's a slightly sweet bread and makes 2 loaves.
I do find that it doesn't stay soft and swishy long... but then again, the bread doesn't last long either and still makes yummy toast.
I hope this answers your question.
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