Well, i was hoping to get more information out of him before i answered with ideas...
but for lack of information...i will give some general things for him to try...
Dont bake the bread at a high temp.... bake at no more then 350.
Do not use water for its glaze...and do not spritz the oven while baking.
Use an egg and milk wash glaze if you want a glazing.
Add an egg to the dough
Add a fat to "shorten" the dough..... butter is my choice, but oil or shorting will work too.
Agreed.
I'm quite the bread baker. Love the KitchenAid Mixmaster for kneading.
One trick I use to make yeastier breads is to make a "sponge" before mixing up the dough. Take half the flour and add leavening and sweatener (I use sugar for white breads, honey for whole wheat), and warm liquid...mix up and let sit for a couple of hours to liven up the yeast. Then I finish mixing the dough and start the rise process.
I also have a couple of sourdough cultures I bought from Sourdoughs International (as well as the "antiquities" book). The Bahrain culture is my favorite.
I have to knead my usual recipe about ten minutes. I'll check on this...Thanks.