I used to brush the top with melted butter before baking. This would give it a hard glossy crust. My girlfriend would do the same but she used raw egg. I don't know if she used just the whites or both whites and yolks.
I didn't do either this time and the crust is hard and brown. After it cools off and I put it in a Zip Lock bag, it should be nice and soft by tomorrow.
ETA: I just sliced off some slices and buttered it. The crust was hard enough to keep its shape when cutting it on its side. The inside was moist yet so it may have needed a little more baking time, but not much as the crust was starting to get dark. Maybe a lower temperature for a longer baking time. It was a little dense and could have been a little sweeter. I may try doubling or tripling the sugar next time to get the yeast more active and the bread sweeter. This time I waited until the dough had risen about an inch over the bread pan top, next time I will wait until the dough rises to almost its full size before baking.
I didn't do either this time and the crust is hard and brown. After it cools off and I put it in a Zip Lock bag, it should be nice and soft by tomorrow.
ETA: I just sliced off some slices and buttered it. The crust was hard enough to keep its shape when cutting it on its side. The inside was moist yet so it may have needed a little more baking time, but not much as the crust was starting to get dark. Maybe a lower temperature for a longer baking time. It was a little dense and could have been a little sweeter. I may try doubling or tripling the sugar next time to get the yeast more active and the bread sweeter. This time I waited until the dough had risen about an inch over the bread pan top, next time I will wait until the dough rises to almost its full size before baking.
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