How to achieve a soft crust.
I am trying to duplicate a commercial loaf that is virtually crustless. It is a malt fruit loaf. I have tried baking it at a lower temperature for longer and with a pan of boiling water in the bottom of the oven. This is better, but it still comes out with a light, crisp crust. Any ideas how I could keep / make the crust softer? The recipe I'm using can be found in the discussion on this site here.